Ham and Cheese Scones (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups all-purpose flour
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1 tablespoon sugar
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1 tablespoon baking powder
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½ teaspoon garlic powder
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½ teaspoon kosher salt
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½ cup unsalted butter, cut into cubes
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¾ cup buttermilk
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1 cup shredded cheddar cheese
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⅓ cup diced ham
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2 tablespoons chopped fresh chives
# Instructions:
01 -
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup. Set the prepared baking sheet aside.
02 -
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, garlic powder, and kosher salt until well combined. Add the cold cubed butter to the bowl. Using your fingertips, work the butter into the dry ingredients by rubbing and pinching until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flaky layers in the scones.
03 -
Pour the buttermilk into the flour-butter mixture. Add the shredded cheddar cheese, diced ham, and chopped fresh chives. Stir everything together just until a soft, shaggy dough forms. Be careful not to overmix, as this can make the scones tough.
04 -
Turn the dough out onto a lightly floured work surface. Knead it gently 3-4 times just until it comes together into a cohesive mass. Using a rolling pin, roll the dough into an 8-inch circle that's approximately 1-inch thick. With a sharp knife or bench scraper, cut the circle into 8 equal wedges, like you're cutting a pizza.
05 -
Carefully transfer the cut scone wedges to your prepared baking sheet, arranging them with at least 1 inch of space between each scone. Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the scones are firm to the touch and lightly browned on the top and bottom.
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Remove the scones from the oven and let them cool on the baking sheet for a few minutes. Transfer to a wire rack if not serving immediately. These savory scones are best enjoyed warm, when the cheese is still slightly melty and the flavors are at their peak.
# Notes:
01 -
The key to flaky scones is using very cold butter and not overworking the dough.
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Scones can be made ahead and frozen unbaked, then baked directly from frozen (add 3-5 minutes to baking time).
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If you don't have buttermilk, mix 3/4 tablespoon of lemon juice or vinegar with 3/4 cup regular milk and let stand for 5 minutes.
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These savory scones keep well in an airtight container for up to 2 days, or frozen for up to 1 month.