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Ham and Cheese Scones with Chives on white plate
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Ham and Cheese Scones with Chives

Ham and Cheese Scones with Chives are perfect for breakfast or brunch. Buttery and tender scones are filled with diced ham, sharp cheddar cheese, and chives.
Author: Lisa Kerhin


  • 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.


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.