Table of Contents

Savory Ham and Cheese Scones: A Cheesy, Meaty Delight

There’s something utterly comforting about a warm, freshly baked scone. Buttery, crumbly, and begging to be slathered with something delicious. While sweet scones have their place, my heart truly belongs to the savory variety. I still remember my grandmother’s insistence on making these every time my cousins and I spent the night at her home. The aroma of ham and cheese baking was a symphony of comforting warmth, a promise of happy bellies and contented smiles. These savory Ham and Cheese Scones take me right back to those cherished moments.

Recipe Overview:

Prep Time: 18 minutes
Cook Time: 20 minutes
Total Time: 38 minutes
Servings: 8
Yield: 8 scones
Dietary Type: Reduced-Fat (can be modified)

Ingredients:

1 1⁄2 cups all-purpose flour
1⁄2 cup whole-wheat flour
1 tablespoon baking powder
2 teaspoons sugar
3 tablespoons margarine, chilled and cut into pieces
3⁄4 cup shredded low-fat cheddar cheese (can use regular cheese)
1⁄3 cup cooked ham, sliced, cubed, or shredded, finely chopped
3⁄4 cup buttermilk
2 large egg whites
1⁄4 cup all-purpose flour (for dusting)
Cooking spray

Equipment Needed:

Large mixing bowl
Small mixing bowl
Pastry blender or fork
Measuring cups and spoons
Baking sheet
Whisk
Lightly floured surface

Instructions:

Begin by preheating your oven to 400 degrees Fahrenheit. This is crucial for achieving that perfect golden-brown exterior and a fluffy interior.
Lightly coat a metal baking sheet with cooking spray. This will prevent the scones from sticking and ensure easy removal once baked. Set the prepared baking sheet aside.
In a large bowl, combine the dry ingredients: 1 1⁄2 cups all-purpose flour, 1⁄2 cup whole-wheat flour, 1 tablespoon baking powder, and 2 teaspoons sugar. Whisk together to ensure the baking powder and sugar are evenly distributed throughout the flour mixture. This step helps with leavening and overall texture.
Add the 3 tablespoons of chilled margarine, which has been cut into pieces, to the dry ingredients. Using a pastry blender or a fork, cut the margarine into the flour mixture until it resembles coarse meal. The mixture should have small clumps of margarine dispersed throughout, which will create pockets of steam during baking, resulting in a flaky scone.
Stir in the 3⁄4 cup shredded low-fat cheddar cheese (or regular cheddar) and 1⁄3 cup finely chopped cooked ham into the flour mixture. Ensure these ingredients are evenly incorporated throughout the mixture. The cheese and ham are the stars of this savory treat, so don’t skimp on quality!
In a separate small bowl, whisk together the wet ingredients: 3⁄4 cup buttermilk and 2 large egg whites. Use a fork to thoroughly combine them. The buttermilk adds a tangy flavor and helps create a tender crumb, while the egg whites provide structure and contribute to the overall lightness of the scones.
Pour the wet ingredients (the buttermilk and egg white mixture) into the large bowl with the dry ingredients. Stir gently just until the dry ingredients are moistened. Be careful not to overmix. Overmixing develops the gluten in the flour, leading to tough scones. A few streaks of flour are perfectly fine at this stage.
Lightly dust a clean, flat surface with 1⁄4 cup of all-purpose flour. Turn the dough out onto the floured surface.
Gently knead the dough 5 to 6 times. This helps to bring the dough together and create a smoother texture, but again, be cautious not to overwork it.
Place the dough on the prepared baking sheet and pat it into an 8-inch circle. Use a sharp knife or a dough scraper to cut the circle into 8 equal wedges. Slightly separate the wedges from each other on the baking sheet; this will allow even heat circulation and promote better browning.
Bake the scones in the preheated oven for approximately 20 minutes, or until they are lightly browned. Keep a close eye on them, as baking times can vary depending on your oven. The scones are done when they are golden brown on top and sound hollow when tapped on the bottom.
Remove the baking sheet from the oven and let the scones cool slightly on the baking sheet before serving.

Expert Tips & Tricks:

For extra flaky scones, make sure your margarine is very cold before cutting it into the flour. You can even freeze it for 15 minutes before using.
Don’t be afraid to experiment with different types of cheese and ham. Gruyere and prosciutto would be fantastic alternatives.
To prevent the bottoms from over-browning, consider placing a baking stone in your oven during preheating.
If your scones are browning too quickly, tent them loosely with foil for the last few minutes of baking.

Serving & Storage Suggestions:

These Ham and Cheese Scones are best served warm, straight from the oven. They’re delicious on their own or paired with a pat of butter or a dollop of cream cheese. Leftover scones can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, wrap them in foil and warm them in a low oven (around 300 degrees Fahrenheit) for about 10 minutes. You can also freeze the baked scones for up to 2 months. Thaw them completely before reheating.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	215.1 kcal	N/A
Calories from Fat	59 kcal	28%
Total Fat	6.6 g	10%
Saturated Fat	1.8 g	8%
Cholesterol	8.4 mg	2%
Sodium	292.9 mg	12%
Total Carbohydrate	29.2 g	9%
Dietary Fiber	1.7 g	6%
Sugars	2.4 g	N/A
Protein	9.7 g	19%

Variations & Substitutions:

Gluten-Free: Use a gluten-free all-purpose flour blend and ensure your baking powder is also gluten-free.
Vegetarian: Omit the ham and add finely chopped sun-dried tomatoes or roasted red peppers.
Spicy: Add a pinch of cayenne pepper or some chopped jalapenos to the dough for a kick.
Herbaceous: Incorporate fresh herbs like chives, thyme, or rosemary into the dough for added flavor.

FAQs (Frequently Asked Questions):

Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it sit at room temperature for about 15 minutes before shaping and baking.

Q: My scones are dry. What did I do wrong?
A: Overbaking is a common culprit for dry scones. Be sure to check for doneness after 18 minutes and remove them from the oven as soon as they are lightly browned.

Q: Can I use regular milk instead of buttermilk?
A: While buttermilk is ideal for its tangy flavor and tenderizing effect, you can substitute it with regular milk. For best results, add 1 teaspoon of lemon juice or white vinegar to the milk and let it sit for 5 minutes to curdle slightly.

Q: Can I freeze the unbaked scones?
A: Yes, you can freeze the cut scones on a baking sheet until solid, then transfer them to a freezer bag for up to 2 months. Bake them directly from frozen, adding a few extra minutes to the baking time.

Q: What is the best way to reheat the scones?
A: Wrap the scones in foil and warm them in a low oven (around 300 degrees Fahrenheit) for about 10 minutes. This will help to prevent them from drying out.

Final Thoughts:

I wholeheartedly encourage you to try this recipe for savory Ham and Cheese Scones. With their delightful combination of flavors and textures, they are sure to become a family favorite. Whether you enjoy them as a quick breakfast, a savory snack, or a comforting addition to a meal, these scones are a delicious way to brighten any day. Feel free to experiment with different cheeses, herbs, and meats to create your own signature variation. And don’t hesitate to share your feedback; I’d love to hear how they turn out! These pair wonderfully with a side salad or a warm bowl of soup. Happy baking!

Ham and Cheese Scones Recipe