Ham Cheese & Chive Sourdough Scones

These ham, cheese, and chive sourdough scones are a savory treat that will have you reaching for seconds. With a beautifully flaky texture and golden crust, each bite bursts with the sharp, rich taste of cheddar cheese, the fresh hint of chives, and the comforting heartiness of ham.

The addition of sourdough lends a depth of flavor that perfectly balances the savory ingredients, making these scones irresistibly delicious. Whether enjoyed warm from the oven or as a snack throughout the day, they’re a delightful twist on classic scones that’s both satisfying and crave-worthy.

Why I love this recipe

As noted in my sourdough pumpkin scone recipe, I have never been a huge fan of scones. However, I realize that scones are incredible if I add ingredients with extra flavor and moisture! These ham, cheese, and chive sourdough scones fall nothing short of that. Here are just a few reasons why I love them:

• Moist and flavorful: These scones are incredibly moist and packed with flavor, thanks to the perfect balance of ingredients.

• Make-ahead convenience – The dough can be prepared and refrigerated for up to 24 hours before baking, making it perfect for busy mornings or hosting brunch.

• Sourdough- The addition of sourdough starter adds a pleasant depth and balance to the scones. An older sourdough discard can be used since this is a savory scone.

Let’s talk ham, cheese, & chives!

• Cheese: I use a sharp cheddar cheese that is freshly grated. This ensures the flavor shines through after baking. The cheese melts into the dough adding a rich creaminess.

• Ham: Around the holidays we bake a lovely honey ham and I like to cube any leftovers and use them in the scones. However, any ham steak or even deli meat will do!

• Chives: These are optional but they add a subtle pop of onion-like freshness that balances all of the flavors nicely. The result is a scone that’s not only soft and tender but also layered with delicious flavors in every bite.

Tips for Success

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

• Refrigerate the dough before baking: For sourdough pumpkin scones to hold their shape, I recommend refrigerating them for at least 1 hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.

• Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

• Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that’s been chilling in the fridge. An older discard can be used since this is a savory recipe.

• Overmixing: Make sure not to overmix the dough, this will result in a dry scone.

How to make ham, cheese, & chive sourdough scones

Ingredients

• 250 grams of all-purpose flour
• 12 grams of sugar
• 1/2 teaspoon salt
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 113 grams of unsalted butter (cold & grated)
• 100 grams of cold sourdough discard (fed or unfed)
• 125 grams of buttermilk or heavy cream

For the inclusions:

• 113 grams of sharp cheddar cheese (grated)
• 100 grams of ham (cubed)
• 15 grams of chives (chopped)

Equipment

• Mixing bowl
• Measuring spoons/food scale
• Cheese grater
• Baking sheet
• Parchment paper

Make the dry mixture

*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough

• Line a baking sheet with parchment paper.

• In a large mixing bowl combine the flour, sugar, salt, baking powder, and baking soda.

• Next, grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.

• Then mix in the inclusions (ham, cheese, & chives) until evenly distributed into the dry mixture.

Make the wet mixture & combine

• In a separate bowl mix together the cold sourdough discard and buttermilk (or heavy cream if using).

• Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to overmix here, some dry flour bits are okay. The dough should be stiff and slightly tacky.

Shape the ham, cheese, & chive sourdough scones

• On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges. Tip: you can shape the sourdough scones in a pie/cake pan lined with parchment paper.

• Place each wedge on the baking sheet and place it into the refrigerator for at least 30 minutes to 1 hour. Ham, cheese, & chive sourdough scones can be refrigerated overnight and baked in the AM if desired.

Brush and bake

• When ready to bake the ham, cheese, and chive sourdough scones preheat the oven to 425 degrees F.

• Brush each scone with heavy cream and bake for 18-22 minutes depending on how crispy you want the edges. Check them at 18 minutes.

• Upon removing them from the oven, brush them with melted butter and top them with more chives if desired!

• Ham, cheese, and chive sourdough scones last 2-3 days in the refrigerator stored in an airtight container.

More sourdough recipes

• Sourdough Pumpkin Scones (with a maple glaze)
• Sourdough Raspberry Scones (& a lemon glaze!)
• Stuffed Sourdough Cheese Buns (with garlic butter)
• Sourdough Cheese Crackers