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Ham and Cheese Scones

I am a big fan of scones, but trying to find scone recipes that Mike likes has been a challenge, until I found this Ham and Cheese Scone recipe from www.damndelicious.net.  While we add a bit more ham than the recipe calls for, these scones are delicious. They are more biscuit-like than the scones I am use to, maybe that is why Mike likes them so much. Whatever it is, I succeeded in finding a scone recipe that Mike enjoys. We hope you do too. Enjoy!

Total Time: 20 Minutes
Servings: Makes 16 mini scones or 8 large scones

Ingredients:

  • 2 cups all-purpose flour
  • 1 TBLSP sugar
  • 1 TBLSP baking powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ cup (1 stick) cold butter, cubed (I use salted butter)
  • ¾ cup buttermilk
  • 1 cup shredded cheddar cheese
  • ½ cup diced ham (or cooked bacon or sausage-make sure it is well drained)
  • 1 TBLSP chopped fresh chives (or ½ TBLSP dried chives)

Instructions:

  1. Preheat oven to 425° F. Line a baking sheet with a silicone pad or parchment paper (if using parchment paper, make sure it can withstand high heat).

  2. In large bowl, whisk together flour, sugar, baking powder, garlic powder and salt. Cut in cubed butter until it resembles coarse crumbs, with no pieces larger than a pea (I use a pastry blender).

  3. Mix in cheese, ham and chives and thoroughly combine. Then add buttermilk and stir until just combined (you should have a soft dough that holds together).

  4. If making mini scones, divide dough in half and place half the dough on a floured surface and knead 2-3 times and form into a ball. Using your hands or rolling pin, form a small circle about 1 inch thick and cut into 8 small wedges. Repeat with second half of dough.

  5. If making large scones, place all the dough on a floured surface and knead 3-4 times and form into a large ball. Using your hands or rolling pin, form a circle about 1 inch thick (about an 8 inch circle) and cut into 8 wedges.

  6. Place scones about 2 inches apart on prepared baking sheet and place in preheated oven. Bake mini scones for 9-11 minutes and large scones for 16-18 minutes or until slightly browned on top. Serve warm and enjoy!

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