It’s like your favorite omelet, egg scramble, egg sandwich…
…or Hot Pocket. Pretend, I didn’t say that. But if you can’t pretend, my only statement is that I may have looked forward to those frozen ham and cheese hot pockets, dressed in weird microwavable sleeves, for an after-school-before-soccer-practice snack.
Hey, we all do things we aren’t proud of.
I feel like my only redemption for my past indulgences was to make this savory scone.
Fresh out of the oven, these things are To. Die. For.
However, as most buttery, flakey, and deliciously dense scones go, you can still enjoy them after they’ve cooled, maybe even moistened by a pad of homemade honey butter.
Here’s a handy dandy step-by-step:
Sift flours, salt, pepper, baking soda, baking powder, and sugar. It will look like a snowy mountain of fluff, like this.
Chop some chives.
Shred some of that good ol’ Wisconsin cheddar. You’ll need to shred extra for the scone topping as well as some to snack on . Let’s be real, I can never resist a taste of shredded cheese…
Dice the sliced ham.
Pour the buttermilk into the flour mixture and give it a quick mix with a fork, just don’t fully combine yet.
Mix the shredded cheese, diced ham and chopped chives in with the semi-mixed dough. Using your hands, continue to combine the dough and the fillings.
If you find that the dry mixture isn’t all the way combined, drizzle in more buttermilk, a tablespoon at a time until dough is fully combined and slightly sticky, but not wet. I used 2 more tablespoons.
Divide the dough in half. Form each one into a 3/4 inch round on a lightly floured surface. Using a floured circular cookie cutter, cut out scones. If you don’t have a cookie cutter, just use a wine glass, but be sure to dip the top in flour so the scones don’t get all jammed up. That would be weird.
Place scones on a parchment-lined baking sheet. They don’t expand too much, so you can’t find them somewhat snuggly.
Top each with a pinch of shredded cheese and a sprinkle of black pepper.
These are about to get reallllll good.
Bake for 16-18 minutes, or until cheese is melted and scones are slightly golden brown.
Dig right in! I mean, don’t go burning your tongue or anything, but really, they are so tempting to nom on straight from the oven. I’d say you are good after 1 minute and 27 seconds of cooling. Give or take a few…
Serve these puppies at your next breakfast, brunch, or possibly for breakfast-in-bed (eh hem…men…for the ladies, eh?). I mean, I’d even enjoy these for a midday snack…you know, in place of a that measly ham and cheese hot pocket, I used to opt for as a kid.
Savory Ham, Cheddar & Chive Scones
Makes 24-26 scones
1 cup all-purpose flour
2 cups white whole wheat flour
2 ½ Tbsp granulated sugar
2 ½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper, plus more for topping
1 stick cold butter, unsalted (1/2 cup)
1 cup buttermilk (plus 1-2 Tbsp if dry)
3/4 cup shredded aged cheddar cheese, plus 1/3 cup for topping
1/4 cup chives, chopped
1 cup thick-sliced ham, diced
Preheat oven to 400 degrees F. Sift the flours, sugar, salt, pepper, baking powder and baking soda into a large bowl. Cube the cold butter and mix, using your fingers, into to a coarse sand texture. Add buttermilk and mix until almost combined. Add cheese, chives, and ham and knead into the dough, until well distributed (but do not over mix!). If your dough is a bit dry, drizzle in a tablespoon of buttermilk at a time, until the dough is slightly sticky, but not wet (we used two additional tablespoons of buttermilk).
Transfer scone dough to a lightly floured surface and divide into 2 equal parts. With your hands, shape each portion of dough ¾-inch thick rounds. Using a round cookie/biscuit cutter (or a floured wine glass) cut out dough and place on a parchment-lined baking sheet. Top each scone with a small pinch of reserved shredded cheese and a sprinkle of black pepper. Bake for 16-18 minutes in the oven, or until lightly browned. Serve immediately, or make them a day ahead and be sure to keep them refrigerated until ready to re-heat and eat.