Savory ham, cheddar and chives are folded into buttery batter and baked to golden brown perfection. These are perfect by themselves and super tasty cut in half and toasted with salted butter and a drizzle of honey. Or serve them with a bowl of my Pinto Bean Soup or Roasted Tomato Parmesan Soup for the perfect comfort food meal.
I have it on my Savory Tart "to-do list" to create a feature on high tea which is overdue to make a comeback for entertaining in the home. I can't wait to pull out my Mom's Lenox Rhodora china and serve finger sandwiches and scones with jam and clotted cream -- including the Cheddar, Ham and Chive Scones featured here!
Scones have been around for around 500 years and are thought to have originated in Scotland. They made their way south to England where they became a staple of afternoon tea -- they are still served daily in Britain and other outposts of the former British empire.
I used the traditional way of forming them here -- cutting them into wedges. They are also commonly baked as "rounds" -- similar to biscuits.
Ingredients
- flour
- baking powder
- salt
- sharp Cheddar cheese
- whole milk
- eggs
- honey
- red pepper sauce
- diced ham
- minced chives
- unsalted chilled butter
- egg yolk (optional)
- sea salt (optional)
See recipe card for quantities.
Jump to RecipeInstructions
1. Preheat oven to 400°F.
Lightly butter a 10-inch-diameter circle in the center of a baking sheet.In a large bowl, stir together the flour, baking powder, and salt.
Stir in the shredded cheese.
2. Cut the butter into ½-inch cubes and distribute them over the flour mixture.
3. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, stir together the milk and 2 eggs. Add the milk mixture to the flour mixture and stir until combined.
5. Fold in the ham and chives.
6. Spread the dough into an 8-inch-diameter circle inside the center of the 10” buttered area on the baking sheet.
7. If desired, brush the egg mixture over the top of the dough.
8. With a serrated knife, cut into 8 wedges. Bake for 15 to 17 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
9. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container in the refrigerator. Let the scones reach room temperature before serving.
Hint: If needed, when the scones come out of the oven, simple recut where the wedges have been cut.
Substitutions & Variations
Consider these variations:
- Vegetarian - Sun-dried Tomato, Cheddar and Chive: substitute ⅓ cup diced oil-packed sun-dried tomatoes for the ham
- Spanish -- Chorizo, Manchego and Onion: swap out ham, cheddar and chive, for ½ cup crumbled cooked fresh chorizo, 1-¼ cup grated manchego and ⅓ cup sautéed yellow onion. Add ½ tsp. smoked paprika to the dry ingredients
- Italian -- Sausage, Fontina and Sun-dried Tomato: swap out ham, cheddar and chive for ½ cup crumbled cooked Italian sausage, 1 cup grated fontina, ¼ cup grated Parmesan and ⅓ cup diced oil-packed sun-dried tomatoes. Add ½ tsp. Italian seasoning to the dry ingredients
- South of the Border -- Chorizo, Jack and Chili: swap out ham,, cheddar and chive for ½ cup crumbled cooked fresh chorizo, 1-¼ cup Monterey Jack cheese and a 2 oz. can green chilis. Add ½ tsp. cumin to the dry ingredients
Equipment
- medium bowl
- pastry blender (or two knives)
- baking sheet
Storage
Make-Ahead: Store in an airtight container in the refrigerator for up to four days. Bring to room temperature before serving -- or wrap in foil and re-heat in a 250°F oven for 15-20 minutes.
Freezing: Wrap scones in plastic wrap and freeze in an airtight container for up to 4 months. Thaw at the refrigerator and bring to room temperature before serving -- or wrap in foil and re-heat in a 250°F oven for 15-20 minutes.
FAQ
Not at all! Divide the dough into either equal parts and simple drop on a greased baking sheet. For a more uniform shape, press dough to 1" thick and use a biscuit cutter. No biscuit cutter? Use a drinking glass with a 3" opening.
🍽️ Recipe
Ham, Cheddar and Chive Scones
Equipment
- medium bowl
- baking sheet
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1-¼ cups shredded sharp Cheddar cheese
- ⅓ cup whole milk
- 2 large eggs
- 1 tablespoon honey
- Generous dash red pepper sauce
- ½ cup diced ham
- 2 Tbsp. minced chives
- 8 tablespoons unsalted butter chilled
- 1 egg yolk whisked with 1 teaspoon water for glaze optional
- Sea salt optional
Instructions
- Preheat oven to 400°F. Lightly butter a 10-inch-diameter circle in the center of a baking sheet.
- In a large bowl, stir together the flour, baking powder, and salt. Stir in the shredded cheese.
- Cut the butter into ½-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, stir together the milk and 2 eggs. Add the milk mixture to the flour mixture and stir until combined.
- Fold in the ham and chives.
- Spread the dough into an 8-inch-diameter circle inside the center of the 10” buttered area on the baking sheet. If desired, brush the egg mixture over the top of the dough. With a serrated knife, cut into 8 wedges. Bake for 15 to 17 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of a scone comes out clean.
- Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container in the refrigerator. Let the scones reach room temperature before serving.
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