Ham and Cheese Scones with Chives are easy to make and perfect for breakfast or brunch. Buttery and tender scones are filled with diced ham, sharp cheddar cheese, and chives.
I have been meaning to share this recipe for a savory scone with you for quite some time. This is the first savory scone recipe I’ve made and let me tell you, it’s ahhhmazing! Ham and Cheese Scones with Chives are a great way to use up leftover ham and they’re delicious for breafast or brunch. I’ve even munched on one for a mid-afternoon snack.
You can eat these Ham and Cheese Scones as is, or slather a little butter or honey on them. Delicious any of those ways! While this recipe makes 8 large scones, you can easily cut the dough into smaller wedges or even use a small biscuit cutter to make them. Just be sure to adjust your baking time so your scones turn out perfectly.
Tips for this Recipe:
Dice the ham into tiny pieces so that you will taste the ham in every bite.
Freshly grated cheese works best. You can use whatever cheese you prefer. Sharp cheddar is our favorite.
Don’t care for chives, leave them out or use thinly cut green onion.
When you’re measuring the flour, use a spoon to lightly fill your measuring cup. You don’t want to scoop the flour in or pack it in the measuring cup. Doing so will give you more flour than you need and also could turn out a dry scone.
My favorite tip for making scones (or biscuits, pie crusts) is to freeze the butter, then grate it before you use it in the dry ingredients. Why? Because when you are making scones you want the butter to remain as cold as possible so it will be easier to cut into your dry ingredients.
When mixing the dough, don’t over mix it – doing so will cause the dough to be tough and that will give you a heavy scone.
To store the scones: place the scones in a sealed container or zip top bag and store in the fridge. They will last about a week.
To freeze the dough to bake scones later: separate the wedges and flash reeze on a cookie sheet lined with wax paper or parchment paper. Then place the frozen dough in a zip top bag and store in the freezer, up to two months.
Baking frozen scone dough: Bake them straight from freezer to oven but allow an additional 2-4 minutes for baking.
Baked and cooled scones can be frozen for up to 2 months.
Ham and Cheese Scones with Chives
- 2 cups flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter frozen (1 stick)
- 3/4 cup cold buttermilk
- 1 1/4 cups freshly shredded sharp cheddar cheese
- 1/2 Cup diced ham small dices
- 1 tbsp chopped fresh chives
- Preheat oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- Grate the frozen butter using a box grater. (can also use a food processor)
- Toss the grated butter into the flour mixture and combine it with a a fork, or your fingers until the mixture resembles large crumbs. Set aside.
- Using a wooden spoon, stir in buttermilk, cheese, ham and chives until a soft dough forms.
- Working on your prepared baking sheet, knead the dough a couple of times until it comes together.
- Using a rolling pin, roll the dough into an 8-inch circle, about 1-inch thick, and cut into 8 wedges using a sharp knife or pizza cutter.
- Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned.
- Remove and serve immediately.
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