Ham and Cheese Scones

5 from 2 votes

These ham and cheese scones are super soft savory scones. These cheese scones are full of cheddar cheese, ham, and 4 types of spices! They are perfect for easter, mothers day, or a tea party.

Prep Time20

Cook Time20

Chilling Time20

Total Time1

Servings: scones

Calories: 237kcal

Ingredients

½ cup Unsalted butter cold chopped into small pieces.
2 cups All-purpose flour
1 tablespoon White granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
1 teaspoon Garlic powder
¼ teaspoon Black pepper
2 tablespoon Dried chives
2 tablespoon Dried parsley
¾ cups Shredded medium cheddar cheese
¾ cup Deli sliced ham chopped into small pieces. I used 3 slices.
⅔ cup Buttermilk room temperature
1 Large egg room temperature
Milk for the egg wash
Egg for the egg wash
Shredded parmesan cheese on top of the scones.

US Customary - Metric

Instructions

First, cut the butter into small pieces. Then, place in the freezer to firm up while you mix the dry ingredients. Make sure to shred the cheddar cheese and chop the ham before taking the butter out of the freezer.
½ cup Unsalted butter, ¾ cups Shredded medium cheddar cheese, ¾ cup Deli sliced ham
In a large bowl, mix the flour, sugar, baking powder, salt, garlic powder, black pepper, chives, and parsley. Add in the frozen butter. Use a pastry kneader (or your hands) to knead the butter into the dry ingredients. Do this until the butter is the size of a pea.
2 cups All-purpose flour, 1 tablespoon White granulated sugar, 1 tablespoon Baking powder, ½ teaspoon Salt, 1 teaspoon Garlic powder, ¼ teaspoon Black pepper, 2 tablespoon Dried chives, 2 tablespoon Dried parsley
Add in the cheddar cheese and the ham. In a small bowl, mix the buttermilk and egg together. Make a well in the dry ingredients and add in the wet ingredients.
⅔ cup Buttermilk, 1 Large egg
Use a rubber spatula to mix until it starts to form a ball. Then, use your hands to very lightly knead the rest of the flour into the dough. The goal is to handle the dough as little as possible.
Place parchment paper on a cookie sheet. Place the dough on the cookie sheet. Form into an 8 inch circle. The dough will be very sticky.
Place the dough in the freezer for 15 minutes to firm up. Prepare another cookie sheet with parchment paper. Cut the circle into 8 triangles. Place the triangles on the other cookie sheet. Place them 2 inches apart.
In a small bowl mix the egg with a splash of milk together. Use a pastry brush to brush the egg wash on top of the scones. Then, top with a sprinkle of parmesan cheese.
Milk, Egg, Shredded parmesan cheese
Preheat the oven to 400°F. Place the scones back in the freezer while the oven preheats to prevent spreading.
Bake for 18-22 minutes. Place a cookie sheet on the second rack in the oven, this prevents the bottoms from over browning. Bake until the tops are lightly golden.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the scones.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition