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In past decades, people might have only heard of scones as an accompaniment to a British tea time. However, as more people explore different kinds of cuisine, scones are becoming more and more a part of the American food experience. While many people enjoy sweet scones featuring fruit, chocolate, and delicious glazes, savory scones are just as tasty.
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Ham and Cheese Scones Recipe
Featuring savory ham, two kinds of cheese, and a bit of chive to provide an herbal flavor, this recipe for Ham and Cheese Scones is a great choice for brunch, snacks, or as an accent to a rich and hearty stew at the end of a cold winter day. These scrumptious quick bread are soft and fluffy on the inside and slightly crispy, crunchy on the outside. With our recipe walking you through the steps, you too can make these scones for your family to enjoy.
Equipment
- Baking Sheet
- Medium-Sized Bowl
- Small bowl
- Large Spoon
- Pastry Brush
- Bisquit Cutter
Ingredients
- 1¾ cups Flour
- 2¼ teaspoons Baking Powder
- ½ teaspoon Salt
- 1/4 cup Butter
- 2 pcs Eggs
- ⅓ cup Heavy Cream
- 6 tbsp Chopped Ham
- 1 tbsp Dried Chives
- 1/2 cup Shredded Cheddar Cheese
- 1/4 cup Parmesan Cheese
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
- In a medium-sized bowl, mix together the flour, baking powder, and salt with a fork. Using a pastry blender, cut the butter into the flour until it resembles cornmeal, with tiny bits of butter distributed throughout the dry ingredients.
- Add the Cheddar cheese, Parmesan cheese, and dried chives to the flour mixture and stir to combine.
- Crack the eggs into a small bowl and beat them. Remove about two tablespoons of the eggs and reserve it for later.
- Add the cream to the rest of the eggs and mix it well. Add the ham to the cream and egg mixture, stirring to combine.
- Make a well in the bowl of flour and pour the egg and cream mixture into the well. Using a large spoon and quickly, stirring and turning the mixture, combine the wet and dry ingredients, just until the dry ingredients are moistened and there are no pockets of dry flour. If you don’t have enough liquid, just drizzle some cream into the bowl, a little at a time.
- Use your hands to press the dough into a seven or eight-inch circle on a lightly floured surface, patting the top of the dough round to make it flat.
- Cut the dough into wedges if you want your scones to have the classic triangular shape. Alternately, you can cut them into squares, diamonds, or even rounds with a biscuit cutter.
- Place the scones on the parchment-lined pan. Use a pastry brush to brush the reserved beaten eggs on the tops of the scones.
- Bake the scones for about 12 to 15 minutes or until they are lightly browned on top. Serve warm.
- Store tightly covered in the refrigerator for up to five days. Reheat by wrapping the scones in aluminum foil and placing them in a warm oven, about 250 degrees, for about 5 minutes.
Notes
Savory scones often feature herbs, cheeses, and meats. Our recipe includes all three, perfectly balancing the flavors and textures embedded in the dough. Savory scones are delicious eaten on their own, but if you really want to make an interesting dish for your next potluck meal, you can do something unusual with this recipe.
First, create the Ham and Cheese Scones according to the recipe. Allow them to cool for about twenty minutes or until you can handle them easily. Next, you can split the scones horizontally and fill them with your favorite sandwich fixings. Creating a Bacon Lettuce and Tomato sandwich with a Ham and Cheese Scone will prove popular with all who eat your cooking! Alternately, these scones would be wonderful for egg salad or chicken salad as well.
Our recipe can be made well ahead of time too. One nifty trick that experienced cooks rely on is making scone dough well before it is needed. Then, roll them out and cut them with a large biscuit cutter. Place the scone rounds on a parchment-lined baking sheet and put the whole thing in the freezer.
After about an hour, you can remove the scones from the baking sheet and toss them into a tightly sealed zip-top freezer bag, making sure that you press out most of the air. They will keep in the freezer for up to three months. When you want to bake the scones, remove them from the freezer and place them directly into a preheated oven, baking them at 400 degrees for about 20 to 25 minutes after you brush a little beaten egg on the tops.
You don’t even have to thaw these frozen scones. This is a great way to always have something savory on hand to go with your lunch soup. Or if you are only cooking for one or two people, just freeze unneeded scone dough and use it up in the future.
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