Easy Ham and Cheese Scones
A few weeks ago I was making our apple scones and suddenly had the brilliant idea of making a savory version, easy ham and cheese scones!
Servings: 8
Ingredients
- 2 Cups All-Purpose Flour
- 1 Tablespoon Sugar
- 1 Tablespoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 Cup Unsalted Butter 8 Tablespoons or 1 stick, cut into cubes, * see note
- 3/4 Cup Buttermilk chilled
- 1 1/4 Cup Colby Jack Cheese shredded
- 1/2 Cup Diced Ham
- 1-2 Tablespoon Fresh Chives chopped, plus more for garnish
- 2 Tablespoons Butter melted
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with a silicone baking mat or parchment paper; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly combine everything. An unmixed bowl of dry ingredients will lead to uneven scones when baked as the ingredients won't be properly distributed.2 Cups All-Purpose Flour, 1 Tablespoon Sugar, 1 Tablespoon Baking Powder, 1/4 teaspoon Salt
- Add cold butter to the flour mixture and using a pastry cutter or two knives, cut the butter into the dry ingredients until it resembles coarse crumbs. You may use your hands if needed but be careful to not completely mix the butter in.1/2 Cup Unsalted Butter
- Using a wooden spoon, stir in buttermilk, cheese, ham and chives until a soft dough forms.3/4 Cup Buttermilk, 1 1/4 Cup Colby Jack Cheese, 1/2 Cup Diced Ham, 1-2 Tablespoon Fresh Chives
- Working on a silicone mat or parchment paper on a cookie sheet or pizza stone, knead the dough only a couple of times until it comes together.
- Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges using a pizza wheel or knife.
- Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned.
- Remove from the oven and brush with a little melted butter and sprinkle with chives.2 Tablespoons Butter
- Serve immediately. See note for storage and freezing instructions.
Notes
We prefer to take our butter out, cut into cubes, and place back in the fridge while we prepare the other ingredients in order to keep it cold. To store, place the scones in a tupper ware or zip top bag and store in the fridge until you eat them again, up to 1 week. To freeze the dough, separate the wedges and freeze on a cookie sheet. Place the frozen dough in a zip top bag and store in the freezer, up to two months. When you bake them, take them straight from freezer to oven but allow an additional 2-4 minutes for baking. To freeze the baked scones, allow to cool completely and place in zip top bags, pressing out any remaining air and seal. Store in the freezer up to 2 months.
Nutrition
Serving: 1g | Calories: 351kcal | Carbohydrates: 28g | Protein: 10g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 342mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 241mg | Iron: 2mg