Ham and Cheese Scones

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Whisk the flour, sugar, baking powder, garlic powder, salt and pepper in a large bowl. Stir in the chives and cheese.
2. Grate the frozen butter on a box grater, add it to the flour and work it in with a pastry cutter, two forks or your fingers until the mix looks like pea-sized crumbs. Chill the bowl while you mix the wet ingredients.
3. Whisk 2/3 cup buttermilk with the egg yolk (keep the white for the glaze). Pour over the flour mixture, add the ham and mix until the dough clumps.
4. Turn onto a lightly floured surface and shape into a ball with floured hands. If too sticky, add a little flour; if too dry, add 1–2 Tablespoons cold buttermilk. Press into an 8-inch disc and cut into 8 wedges. For 10–12 drop scones, drop about 1/4 cup of dough per scone, 3 inches apart, onto a lined baking sheet.
5. Whisk 1 Tablespoon buttermilk with the reserved egg white, brush lightly over the scones and sprinkle with flaky sea salt if you like.
6. Refrigerate the scones for at least 15 minutes.
7. Meanwhile, preheat the oven to 400°F (204°C). Line a large baking sheet with parchment or a silicone mat (use 2 sheets for drop scones). Arrange the chilled scones 2–3 inches apart.
8. Bake for 22–25 minutes until golden around the edges and lightly browned on top. Cool a few minutes on the sheets before serving.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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