Ham, Cheddar, and Chive Scones

October 23, 2009
1 Ratings
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Makes 15 scones
Author Notes

My first kitchen job was working the early early morning shift at a small bakery. I would come in at 3:00 am to make and bake muffins and scones each day. Since then, my family loves when I make my version at home. Sometimes, they split them and layer the inside with chicken or turkey for a decadent sandwich. So, for an all-in-one this past Easter, I added shredded sharp cheddar and diced ham. (Photograph by my brother, Matt) —Erin Jeanne McDowell

What You'll Need
  • 2 3/4 cups all purpose flour (330 g)
  • 1 teaspoon salt (4 g)
  • 2 3/4 teaspoons baking powder (11 g)
  • 6 ounces very cold butter, diced (170 g)
  • 4 ounces ham, diced (113 g)
  • 3/4 cup shredded sharp cheddar cheese (170 g)
  • 1/4 cup minced chives (12 g)
  • 2 egg yolks (42 g)
  • 7.5 ounces heavy cream (220 g)
  1. Sift the flour, salt, and baking powder into a large bowl. Add the butter, and toss to combine. Using your hands, shingle the butter (press each cube between your palms to flatten and make it smaller). Continue to do this until the butter is well combined (the majority of the butter should be pea-sized, though I like to keep some pieces larger for taller scones).
  2. Add the ham, cheese, and chives. Toss to combine. Make a well in the center of the bowl. Add the yolks and cream into the well. Use your hands to mix the mixture until it is well combined and has formed a shaggy mass. Do not overmix.
  3. Chill the dough for 10-15 minutes. Form the dough into small spheres with your hands (do not over-handle). Place the scones onto a baking sheet lined with parchment paper. Press down slightly.
  4. Egg wash the scones well. Garnish with a sprinkling of cheddar cheese. Bake the scones in a 350 degree oven until risen and evenly browned, about 12-15 minutes. Let cool or eat warm.

See what other Food52ers are saying.

  • Miachef
  • cheese1227
  • Jean LaVigne
    Jean LaVigne
  • Bons
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

4 Reviews

Jean L. January 12, 2016
It bothers me that (almost) all the ingredients except the flour are given by weight. I think that that would be the most important item to not have to run to the King Arthur Flour web site to look up and convert.
Miachef January 28, 2013
More like a biscuit than a scone, but delicious nonetheless! Dough was a bit dry, so I was concerned...but they turned out great!
Bons April 16, 2011
It was a big hit at my friend's tea party. Thanks for the great recipe!
cheese1227 October 24, 2009
I love savory scones. I will give these a go for sure!