Savory Ham and Cheese Scones with Garlic
Tender, buttery scones studded with sharp cheddar, salty ham, and caramelized onions, finished with a hint of garlic and parsley. The whole wheat flour adds subtle nuttiness while keeping the crumb light. Perfect for brunch, lunch boxes, or casual entertaining. These are less sweet than traditional scones but equally satisfying. This version uses grated cold butter for flakiness and a mix of buttermilk and egg for moisture and structure.
Ingredients
- 1 ½ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon garlic salt with parsley
- 3 tablespoon butter, cold, gratedmilk + lemon juice1 cup milk + 1 tablespoon lemon juicedairy-free incompatible
let sit 5 minutes before using
Full guide → - ¼ cup onion, chopped
- 1 cup cheddar cheese, gratedgruyere1:1vegetariandairy-free incompatibledairy-free
gruyere is nuttier and melts differently
Full guide → - 1 cup ham, chopped
- 1 ¼ cup buttermilkmilk + lemon juice1 cup milk + 1 tablespoon lemon juicedairy-free incompatible
let sit 5 minutes before using
Full guide → - 1 egg
Instructions
- 1
Combine flours, baking powder, and garlic salt in a bowl and stir together.
- 2
Grate cold butter into the dry mixture and stir until it resembles coarse meal.
- 3
Whisk buttermilk and egg together in a separate bowl.
- 4
Pour the wet mixture into the dry ingredients along with cheese, onion, and ham. Stir until just combined.
- 5
Transfer to a floured surface and knead a few times.
- 6
Pat into a 1 inch thick round and cut with a large cookie cutter.
- 7
Place on a greased or parchment-lined baking sheet.
- 8
Bake at 350F for 20-25 minutes until golden.
Tips
Keep butter cold before grating; work quickly to maintain flakiness. If dough warms, refrigerate 15 minutes before shaping.
Don't overmix the dough after adding wet ingredients. Overworking develops gluten and produces tough, dense scones.
For even baking, arrange scones at least 2 inches apart on the baking sheet so hot air circulates underneath.
Good to Know
Room temperature in an airtight container up to 2 days. Refrigerate up to 4 days. Do not refrigerate immediately while warm or condensation will soften them.
Prepare dough up to 4 hours ahead, cover, and refrigerate. Cut shapes just before baking. Unbaked scones can be frozen on a tray, then stored in a freezer bag up to 1 month. Bake frozen scones at 350F for 25-30 minutes.
Serve warm, split and spread with soft butter, jam, or cream cheese. Pair with soup, salad, or coffee for brunch.
Common Mistakes
Warm butter before mixing to avoid flaky texture; grate cold butter directly into flour.
Overmix the dough after adding wet ingredients to avoid tough, dense crumb.
Skip parchment paper to prevent bottoms from browning unevenly.
Substitutions
Dairy-Free Swaps
gruyere is nuttier and melts differently
Full guide →let sit 5 minutes before using
Full guide →coconut oil is less flaky, use refined to avoid flavor
Full guide →Vegan Options
Gluten-Free Swaps
FAQ
Can I make these dairy-free?
Replace buttermilk with unsweetened plant milk mixed with lemon juice. Use dairy-free butter or coconut oil, and nutritional yeast or cashew-based cheese. Results will be less flaky.
What if my scones are too dense?
Overmixing or warm butter causes density. Use cold butter, handle dough minimally, and don't knead excessively. Also check that baking powder is fresh and properly measured.
How long can I keep baked scones?
Store in an airtight container at room temperature for 2 days, refrigerated up to 4 days, or frozen up to 1 month. Reheat gently in a 300F oven for 5 minutes to restore texture.