Ham Cheese & Chive Sourdough Scones
Deliciously savory and flaky, these ham, cheese, and chive sourdough scones are the perfect blend of tangy sourdough and hearty flavors, ideal for breakfast or a cozy snack.
Servings: 8 scones
Equipment
- Mixing bowl
- Measuring cups and spoons
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
- 250 grams all-purpose flour
- 12 grams sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 113 grams unsalted butter cold and grated
- 100 grams cold sourdough discard fed or unfed
- 125 grams buttermilk or heavy cream
For the inclusions
- 113 grams sharp cheddar cheese grated
- 100 grams ham cubed
- 15 grams chives chopped
Instructions
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 over-mix here, some dry flour bits are okay. The dough should be stiff and slightly tacky. If the dough does not come together add a little more buttermilk or cream.
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.
Notes
Tips for Success:
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- Refrigerate the dough before baking: For ham, cheese, & chive sourdough scones to hold their shape, I recommend refrigerating them for at least 30 minutes to 1 hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.
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- Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.
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- Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that has been chilling in the fridge. An older discard can be used since this is a savory recipe.
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- Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.
