These Ham, Cheese, and Scallion Scones are tender on the inside, crunchy on the outside, cheesy and so delicious. They are perfect for breakfast, appetizer, snack, or a side with a bowl of soup!
We usually think of scones as sweet, not savory. But these rich, buttery, tender, and flaky scones are packed with chunks of diced ham, chunks of cheddar cheese, and accented with scallions. They are absolute perfection!
There is nothing like pulling a warm tray of Ham, Cheese, and Scallion Scones out of the oven. They are delicious on their own or cut in half and spread with butter. They also make a great accompaniment to soups and stews. But mostly I love them because they are so easy and versatile to make.
Make-Ahead of Time
Scones are the best when they are fresh and warm from the oven. You will want to bake them off at the last minute. If you would like to get ahead, you can make and shape the dough ahead of time and leave them in the fridge overnight. Or you can freeze them on a baking sheet, transfer the frozen unbaked scones to a ziplock bag, and bake them straight from frozen, adding a couple of minutes to the baking time.
- Use cold ingredients. Similar to making pie crust, using cold ingredients prevent the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result. Keep your butter, egg, and milk in the fridge until you are ready to make your scone dough.
- Keep the dough cold. Do not allow the dough to get too warm. Keep it as cold as possible until they are ready to go into the oven. This will make them rise better.
- Don’t overmix. Mix just until the flour almost disappears and you’ll be left with flaky layers and a nice, tender scone.
Flaky Scones Bonus Tip
We are stealing a lamination trick from croissant baking here by stacking and flattening the dough to create tons of flaky layers. Don’t worry, it sounds more complicated than it actually is. And if this seems like way too much work, you can just skip this step.
To laminate your dough, turn your dough out onto floured work surface. Roll or press the dough to flatten. Use a bench scraper or knife to divide the dough into 2 even pieces. Stack one part over each other. Press and flatten it out again. Repeat stacking and flattening the dough 2-3 more times. Then, your dough is ready to cut.
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