These savory scones are flakey, cheesy, rich, and uber-delicious. Similar to biscuits in texture, method, and ingredients, you’ll want to make sure you’re ingredients are good and cold to ensure the tenderest, flakiest scones possible. The scones can be made into whatever shape you like, they’ll bake just the same. Hearty, portable, and guaranteed crowd-pleasers, these ham, cheese, and chive scones would be perfect to pack up for a brunch or morning tailgate.
4 cups (about 17 oz.) all-purpose flour
3 tablespoons granulated sugar
2 tablespoons baking powder
1 teaspoon dry mustard
3/4 teaspoon kosher salt
1 cup (8 oz.) cold unsalted butter, cut into 1/2-in. cubes
8 ounces Gruyère cheese, shredded (about 8 oz.)
1 cup finely chopped ham (about 6 oz.)
1/4 cup finely chopped fresh chives (about 1 oz.)
1 3/4 cups cold whole buttermilk
1/4 cup, plus 2 Tbsp. cold heavy cream, divided
1/2 teaspoon black pepper, divided
How to Make It
Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
Whisk together flour, sugar, baking powder, dry mustard, and salt in a large bowl. Using a pastry blender or 2 knives, cut butter into flour mixture until mixture resembles corn kernels. Fold cheese, ham, and chives into mixture. Add buttermilk and 1/4 cup of the cream, and stir just until mixture comes together.
Sprinkle parchment-lined baking sheet liberally with flour. Divide dough in half. Place 1 dough half on prepared baking sheet; cover and chill remaining dough half. With floured hands, shape dough into an 8-inch slanted rectangle (about 1 inch thick). Brush evenly with 1 tablespoon of the heavy cream. Sprinkle evenly with 1/4 teaspoon of the pepper. Using a floured bench scraper or knife, cut dough square into 8 slanted squares (rhombuses). Carefully pull scones away from center to separate them by about 3/4 inch.
Bake in preheated oven until golden brown and cooked through, 15 to 18 minutes. Repeat with remaining dough half, cream, and pepper. Serve warm or at room temperature.
Note: Scones can be cut in advance, and frozen on a baking sheet. Once they are completely frozen, transfer scones to a ziplock plastic freezer bag for longer storage. Bake directly from frozen. You may need to add a couple of minutes to the baking time.
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