Thursday, October 6, 2022
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Savory Ham & Cheese Scones


Like my primary candy scones recipe, these ham & cheese scones are flaky and mushy with crisp-crumbly edges. However as a substitute of sugary extras, we’re loading them with savory and satisfying flavors together with cheddar cheese, ham, garlic powder, black pepper, and recent chives. Slicing chilly butter into the dry substances guarantees a flaky, layered texture like biscuits.

ham and cheddar cheese scones with chives and sea salt garnish on top sitting on brown parchment paper.

Lastly, Some Savory Scones!

Berries, banana, and chocolate are flavors that, undoubtedly, style scrumptious in scones. And I’ve recipes for every—meet my blueberry scones, banana nut scones, and chocolate scones. (Word that these are sweeter than conventional British scones!) As an alternative of staying put within the candy scones class, I’m venturing into savory territory.

I’ve a dozen scone recipes printed on my web site, however none of them embrace salty, savory flavors. Right now you’re assembly the primary. (And perhaps the most effective!)

You’ll begin with my primary scones, cut back the sugar, add a bit extra liquid, skip the egg white and put it aside for brushing on the scones, and add savory flavors. Let’s name them flaky cheddar cheese pastries:

ham and cheddar cheese scones with chives and sea salt on marble counter
stack of 3 ham and cheddar cheese scones on green linen.

Why You’ll Love These Ham & Cheese Scones

  • Good for breakfast, snack, or facet dish
  • Scrumptious alongside scrambled eggs and even pumpkin chili (a fall favourite!)
  • Flaky, buttery, not dry
  • Just a little softer than biscuits (use much less flour and add an egg yolk)
  • Tacky and garlicky
  • Crisp-crumbly edges proper out of the oven

Key Substances You Want & Why

You want some pantry staples like all-purpose flour, baking powder, salt, & pepper. Listed here are different substances you want and why they’re integral to the recipe:

  1. Sugar: It sounds odd to incorporate sugar in a savory scone recipe, proper? Properly, with out it, the scone’s taste falls flat. 1 Tablespoon of sugar balances the robust savory flavors.
  2. Garlic Powder: Taste.
  3. Chilly Butter: Apart from flour and cheese, chilly butter is the principle ingredient in these cheddar scones. It provides flakiness, taste, crisp edges, and rise. The colder, the higher.
  4. Cheddar Cheese: Use your favourite cheddar cheese. Principally, when you get pleasure from the way it tastes, use it right here. For greatest outcomes, grate it your self as a substitute of shopping for a bag of shredded cheddar.
  5. Chives: A number of Tablespoons of recent chopped chives provides taste. Be happy to make use of one other herb or chopped scallions as a substitute.
  6. Buttermilk: The dough wants liquid and buttermilk is greatest. There’s no baking soda on this recipe, so that you don’t have to fret about including an acidic liquid. If you happen to don’t have buttermilk, you need to use heavy cream. Keep away from thinner liquids like milk or almond milk—your scones gained’t be almost as tasty.
  7. Egg: An egg is what units these scones aside from biscuits. Biscuits are flaky and buttery, interval. The ham and cheese scones are, too, however they’re richer, softer, and cakier.
  8. Ham: Chop cooked ham into little bite-size cubes and blend into the dough as your add-in. Use a ham steak or you may chop some deli slices as a substitute.
shredded cheddar cheese on white cutting board.

Success Tip: Grate the Butter & Cheese

Frozen grated butter is the important thing to scone success.

Like with pie crust, reduce the chilly butter into the dry substances. The butter coats the flour. When the butter/flour crumbs soften because the scones bake, they launch steam which creates pockets of air. These pockets add a flaky middle, whereas retaining the sides crumbly and crisp. Refrigerated butter would possibly soften within the dough as you’re employed with it, however frozen butter will maintain out till the oven. And the finer the items of chilly butter, the much less the scones unfold and the faster the butter mixes into the dry substances. You don’t need to over-work scone dough.

I like to recommend grating the frozen butter with a field grater. And because you want a field grater for the butter, you would possibly as nicely grate your cheddar cheese too. Simply as I like to recommend freshly-grated carrots for carrot cake, I like to recommend freshly grated cheese in scones. It should combine simpler, soften simpler, and style higher.

These Step Pictures Will Assist:

Combine the shredded chilly butter and cheese into the dry substances utilizing a pastry cutter or a meals processor. That is just about the identical manner we combine biscuits dough & pie dough.

shredded frozen butter on top of dry ingredients in glass bowl and shown again cut into the mixture with a pastry cutter.

Whisk the chilly buttermilk and 1 egg yolk collectively, after which pour into the dry substances. Frivolously combine till the dough clumps collectively:

buttermilk mixture being poured over dry ingredients and the dough is shown again mixed together in a bowl.

Pour the messy dough out onto a floured work floor and, utilizing floured fingers, convey the dough collectively right into a ball. Flatten into an 8-inch disc after which reduce into triangles (like a pizza):

crumbly cheddar cheese scone mixture on marble counter and shown again shaped into a circle.

Brush with an egg white & buttermilk combination, after which sprinkle with sea salt earlier than baking.

One other Success Tip: Chill The Formed Scones

I like to recommend chilling the scones within the fridge for quarter-hour as you preheat the oven. By doing this, the cheese scones maintain their form higher and rise taller (extra flakes!).

shaped ham & cheddar cheese scones before and after baking on parchment paper-lined baking sheet.
cheddar cheese ham scone torn in half to reveal flaky center.

Can I Go away Out the Ham? Use One other Cheese?

Sure and sure! Be happy to make use of one other favourite cheese equivalent to feta, gouda, or pepper jack and you may skip the ham or exchange with the identical quantity of cooked, chopped bacon or sausage.

Print

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Description

These savory ham & cheese scones are full of taste and have a delightfully flaky, mushy inside. You may freeze the scones earlier than or after baking. It’s also possible to skip the ham or exchange with cooked bacon or sausage. Assessment recipe Notes earlier than starting.



  1. Whisk flour, sugar, baking powder, garlic powder, salt, and pepper collectively in a big bowl. Stir within the chives and shredded cheese.
  2. Grate the frozen butter utilizing a field grater. Add it to the flour combination and mix with a pastry cutter, two forks, or your fingers till the combination comes collectively in pea-sized crumbs. Place within the fridge or freezer as you combine the moist substances collectively.
  3. Whisk 2/3 cup buttermilk and the egg yolk collectively. (Save egg white for step 5.) Pour over the flour/cheese combination, add the ham, after which combine collectively till the dough clumps collectively.
  4. To make triangle scones: Pour dough onto a evenly floured work floor and, with floured fingers, work dough right into a ball as greatest you may. Dough might be sticky. If it’s too sticky, add a bit extra flour. If it appears too dry, add 1-2 extra Tablespoons chilly buttermilk. Press into an 8-inch disc and, with a pointy knife or bench scraper, reduce into 8 wedges. See recipe Word for smaller scones. To make 10-12 drop scones: Maintain mixing dough within the bowl till it comes collectively. Drop dough, about 1/4 cup of dough per scone, 3 inches aside on a lined baking sheet.
  5. Whisk 1 Tablespoon buttermilk with reserved egg white. Brush evenly onto scones and if desired, sprinkle with flaky sea salt. (You are able to do this earlier than or after refrigerating within the subsequent step.)
  6. Place scones on a plate or lined baking sheet (in case your fridge has house!) and refrigerate for a minimum of quarter-hour.
  7. In the meantime, preheat oven to 400°F (204°C).
  8. Line a big baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, prepare scones 2-3 inches aside on the ready baking sheet(s).
  9. Bake for 22-25 minutes or till golden brown across the edges and evenly browned on high. Take away from the oven and funky for a couple of minutes on the baking sheets earlier than serving.
  10. Leftover scones maintain nicely at room temperature for two days or within the fridge for five days. Scones grow to be softer by day 2.

Notes

  1. Freeze Earlier than Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. As soon as comparatively frozen, you may layer them in a freezer-friendly bag or container and freeze for as much as 3 months. Bake from frozen, including a couple of minutes to the bake time. Or thaw in a single day, after which bake as directed.
  2. Freeze After Baking: Freeze the baked and cooled scones for as much as 3 months. To thaw, omit on the counter for just a few hours or in a single day within the fridge. Heat within the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  3. In a single day Directions: Put together scones via step 4. Cowl and refrigerate in a single day. Proceed with the recipe the next day.
  4. Butter: Use frozen butter in case you have a field grater. If you happen to don’t have a field grater (extremely advisable for this recipe), reduce very chilly butter into very superb cubes and use that in step 2 as a substitute.
  5. Can I omit or substitute the chives? Sure. Change with the identical quantity of one other recent herb equivalent to parsley or use chopped scallion/inexperienced onion.
  6. Can I exploit one other kind of cheese? Sure. Be happy to make use of one other favourite cheese equivalent to feta, gouda, or pepper jack.
  7. Can I omit the ham? Sure. Skip the ham for cheese scones or exchange with the identical quantity of cooked, chopped bacon or sausage.
  8. Over-spreading: Begin with very chilly substances and really chilly scone dough. Count on some unfold, but when the scones are over-spreading as they bake, take away from the oven and press again into its triangle form (or no matter form) utilizing a rubber spatula.
  9. Mini/Petite Cheese Scones: To make smaller scones, press dough into two 5-inch discs and reduce every into 8 equal wedges. Make sure that the ham is reduce very small. Bake scones for 18-20 minutes or till evenly browned.

Key phrases: ham & cheese scones

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