Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (313 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 8 tbsp (113 g) cold unsalted butter, cubed
- 1 cup (100 g) sharp cheddar, shredded (plus 2 tbsp for topping)
- 3/4 cup (115 g) diced ham
- 1/4 cup (10 g) chopped fresh chives
- 1 cup (240 g) cold buttermilk
- 1 large egg + 1 tbsp water (egg wash)
Do This
- 1) Heat oven to 400°F (204°C). Line a baking sheet with parchment.
- 2) Whisk flour, baking powder, salt, pepper, and garlic powder.
- 3) Cut in cold butter until pea-sized.
- 4) Toss in cheddar, ham, and chives.
- 5) Stir in cold buttermilk just until a shaggy dough forms; don’t overmix.
- 6) Pat into an 8-inch (20 cm) round, cut into 8 wedges, chill 5–10 minutes.
- 7) Brush with egg wash, top with cheddar, bake 18–22 minutes; cool 10 minutes.
Why You’ll Love This Recipe
- Tender and flaky: Cold butter + a gentle mix gives you crisp edges and a soft interior.
- Big savory flavor: Sharp cheddar, salty ham, and fresh chives in every bite.
- Brunch-friendly: Great alongside eggs, fruit, and coffee, or as a grab-and-go snack.
- Crowd-ready: Easy to scale up, and the scones hold well for serving.
Grocery List
- Produce: Fresh chives
- Dairy: Unsalted butter, sharp cheddar cheese, buttermilk, eggs
- Pantry: All-purpose flour, baking powder, kosher salt, black pepper, garlic powder
- Deli/Meat: Ham (steak, thick-cut slices, or leftover baked ham all work)
Full Ingredients
Dry Ingredients
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (6 g) kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
Mix-Ins
- 1 cup (100 g) sharp cheddar cheese, shredded (about 4 oz)
- 3/4 cup (115 g) ham, diced into 1/4-inch pieces (about 4 oz)
- 1/4 cup (10 g) fresh chives, finely chopped
Fat and Liquid
- 8 tablespoons (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
- 1 cup (240 g) buttermilk, cold
For Finishing
- 1 large egg
- 1 tablespoon (15 g) water
- 2 tablespoons (about 12–15 g) extra shredded cheddar, for topping
- Optional: A pinch of flaky salt or a few extra chopped chives for garnish after baking
Step-by-Step Instructions
Step 1: Prep the oven and pan
Arrange an oven rack in the middle position. Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper (or a silicone baking mat).
Tip: If your kitchen is warm, pop the prepared baking sheet in the freezer while you mix the dough. A cold start helps scones bake up taller and flakier.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, kosher salt, black pepper, and garlic powder until evenly combined.
Step 3: Cut in the cold butter
Add the cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until you have a mix of pea-sized pieces and a few slightly larger flakes.
The mixture should look crumbly, with visible bits of butter throughout. Those cold butter pockets are what create flaky layers.
Step 4: Add cheddar, ham, and chives
Add the shredded cheddar, diced ham, and chopped chives. Toss well to coat everything in flour—this helps prevent the cheese and ham from clumping and supports even distribution.
Step 5: Add buttermilk and gently form the dough
Pour in the cold buttermilk. Stir with a fork or spatula just until the dough looks shaggy and most dry flour is absorbed. If you see a few dry patches, that’s okay—avoid overmixing.
If the dough seems very dry and won’t come together, drizzle in additional buttermilk 1 tablespoon (15 g) at a time, up to 3 tablespoons total. Stop as soon as the dough holds together when pressed.
Step 6: Shape, fold for flakiness, and cut
Turn the dough out onto a lightly floured surface. Pat it into a rough rectangle about 3/4-inch (2 cm) thick. Fold the dough in half, then pat it out again—repeat for a total of 2 folds. This quick folding creates distinct layers without toughening the dough.
Pat into a round disc about 8 inches (20 cm) wide and about 3/4-inch (2 cm) thick. Using a bench scraper or sharp knife, cut into 8 equal wedges. Transfer wedges to the prepared baking sheet, spacing them at least 2 inches (5 cm) apart.
Step 7: Chill briefly and bake
For the best rise, chill the cut scones on the baking sheet for 5–10 minutes in the refrigerator (or 5 minutes in the freezer) while you prepare the egg wash.
Whisk the egg with 1 tablespoon (15 g) water. Brush the tops (and just the tops) of the scones with egg wash. Sprinkle with the extra cheddar.
Bake at 400°F (204°C) for 18–22 minutes, rotating the pan at the 12-minute mark, until the tops are deeply golden and the cheese is bubbly. The internal temperature should reach about 200°F–205°F (93°C–96°C) in the center of a scone.
Step 8: Cool and serve
Let the scones cool on the baking sheet for 10 minutes (they’re fragile right out of the oven), then transfer to a wire rack to cool another 5 minutes.
Serve warm for the softest, most tender texture. They’re excellent on their own, or split and spread with a little butter.
Pro Tips
- Keep everything cold: Cold butter and cold buttermilk are the key to flaky layers. If the dough warms up, chill it for 10 minutes before baking.
- Don’t overwork the dough: Mix just until it comes together. Overmixing develops gluten and makes scones bready instead of tender.
- Shred your own cheddar: Pre-shredded cheese often has anti-caking agents that can affect melt and texture.
- Use ham that’s not too wet: Pat very moist ham dry with a paper towel so it doesn’t make the dough gummy.
- For taller scones: Press the cutter/knife straight down (don’t saw back and forth), and chill the wedges before baking.
Variations
- Spicy jalapeño ham-cheddar: Add 1 small jalapeño, finely minced (seeds removed for mild heat). Swap half the cheddar for pepper jack.
- Herby brunch scones: Replace half the chives with chopped fresh parsley or dill. Add 1/2 teaspoon dried thyme to the dry ingredients.
- Everything-bagel vibe: Sprinkle the egg-washed tops with 1–2 teaspoons everything seasoning instead of extra cheddar.
Storage & Make-Ahead
Room temperature: Store cooled scones in an airtight container for up to 2 days. Rewarm in a 325°F (163°C) oven for 6–8 minutes.
Refrigerator: For up to 4 days, tightly wrapped. Rewarm at 325°F (163°C) for 8–10 minutes.
Freezer (baked): Freeze fully cooled scones in a freezer bag for up to 2 months. Thaw at room temperature, then warm at 325°F (163°C) for 10–12 minutes.
Make-ahead (unbaked): Cut the scones, place on a parchment-lined sheet, and freeze until solid (about 1–2 hours). Transfer to a freezer bag for up to 1 month. Bake from frozen at 400°F (204°C) for 22–26 minutes, brushing with egg wash and topping with cheddar right before baking.
Nutrition (per serving)
Approximate, per 1 of 8 large scones: 420 calories; 22 g fat; 39 g carbohydrates; 17 g protein; 2 g fiber; 860 mg sodium.
