Flaky, buttery scones packed with smoky ham and sharp cheddar cheese that make the perfect grab-and-go breakfast or elegant addition to any brunch spread.
Recipe Details
Ingredients
- 300g all-purpose flour
- 1 tbsp baking powder
- 2 tsp granulated sugar
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 115g cold unsalted butter, cubed
- 150g sharp cheddar cheese, grated
- 150g cooked ham, diced small
- 2 tbsp fresh chives, chopped
- 180ml heavy cream, cold
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 beaten egg beaten egg for brushing
Instructions
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Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
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In a large bowl, whisk together 300g all-purpose flour, 1 tbsp baking powder, 2 tsp granulated sugar, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper.
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Add 115g cold unsalted butter to the flour mixture and use your fingertips or a pastry cutter to rub it in until the mixture resembles coarse breadcrumbs with some larger butter pieces remaining.
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Stir in 150g sharp cheddar cheese, 150g cooked ham, and 2 tbsp fresh chives, distributing them evenly throughout the flour mixture.
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In a measuring cup, whisk together 180ml heavy cream, 1 large egg, and 1 tsp Dijon mustard until well combined.
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Pour the cream mixture into the flour mixture and use a fork to gently stir until the dough just starts to come together. Don't overmix - the dough should be slightly shaggy.
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Turn the dough out onto a lightly floured surface and gently knead 2-3 times until it holds together. Pat into a circle about 2.5cm (1 inch) thick.
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Using a sharp knife, cut the circle into 8 wedges. Place the scones on the prepared baking sheet, spacing them about 5cm (2 inches) apart.
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Brush the tops with 1 beaten egg beaten egg for brushing for a golden finish. Bake for 16-18 minutes until the tops are golden brown and the scones sound hollow when tapped on the bottom.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Tips
Cold Ingredients: Keep butter and cream cold for the flakiest scones. Cold butter creates steam pockets as it melts, resulting in a tender, layered texture.
Gentle Handling: Overworking the dough will result in tough scones. Mix just until the ingredients come together and handle as little as possible.
Ham Selection: Use a good quality ham like honey ham or Black Forest. Avoid overly salty varieties as the cheese already adds plenty of flavor.
Cheese Options: Sharp cheddar provides the best flavor contrast, but Gruyère, aged Gouda, or even a mix of cheeses work beautifully.
Make-Ahead Tips: Unbaked scones can be frozen for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the baking time.
Storage: Store baked scones in an airtight container for up to 2 days. Reheat in a 160°C (325°F) oven for 5 minutes to refresh.
Serving Suggestions: These are perfect with scrambled eggs, fresh fruit, or a simple green salad. They're also excellent split and used as the base for breakfast sandwiches.