A little love letter
Dear ham & cheese scones,
Scones usually come with clotted cream and very good manners. You showed up with cheddar, ham and a fistful of fresh chives instead, and I haven't looked back since.
Golden on the outside, tender and flaky inside, with little pockets of melted cheese wherever you break open. And then the ranch butter, soft and salty, full of dill, chives, garlic and onion, slowly melting into every warm crevice.
You belong to lazy Sunday brunches, a full pot of coffee, people still half in pajamas reaching across the table for one more. I always plan to save a few of you for later. That plan has never once worked, and honestly, I've stopped pretending it will.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Ham & Cheese Scones
Flaky cheddar ham scones with a ranch compound butter. Savory, buttery, 35 minutes. Brunch's favorite side.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
prep
Place the butter for the scones in the freezer for 15 minutes. Let the butter for the ranch compound butter soften at room temperature. Line a baking sheet with parchment paper and preheat the oven to 200°C. Dice the ham into small squares, grate the cheese, and finely slice the chives. Set aside about 1/3 of each to top the scones later.grate in the butter
In a medium bowl, combine the flour, brown sugar, baking powder, salt, and pepper. Grate the cold butter directly into the dry ingredients using a box grater.make the dough
In a small glass or bowl, whisk together the milk and egg, then pour into the dry mixture. Mix with a spoon just until the dough comes together. You should still see streaks of flour. Add the ham, cheese, and chives and gently fold in. Transfer the dough to a clean work surface and shape it into a rectangle (about 20x30cm) using a spatula. Avoid using your hands because keeping the butter cold is key to flaky scones. Sprinkle the remaining ham, cheese, and chives over the top.cut the scones
Use a round cutter to cut out as many scones as possible. Gather and gently reshape the scraps to cut more until all the dough is used. If you don’t have a cutter, simply slice the dough into triangles. This recipe yields about 10 scones.bake
Arrange the scones on the baking sheet with a bit of space in between and bake for about 15 minutes until golden. Let cool slightly and serve fresh.Pairings
Why grate the butter frozen?
Can I freeze the scones?
How long does the ranch butter keep?
Why didn’t my scones rise?
More pieces of happiness
Tell me how it went
A little love letter
Dear ham & cheese scones,
Scones usually come with clotted cream and very good manners. You showed up with cheddar, ham and a fistful of fresh chives instead, and I haven't looked back since.
Golden on the outside, tender and flaky inside, with little pockets of melted cheese wherever you break open. And then the ranch butter, soft and salty, full of dill, chives, garlic and onion, slowly melting into every warm crevice.
You belong to lazy Sunday brunches, a full pot of coffee, people still half in pajamas reaching across the table for one more. I always plan to save a few of you for later. That plan has never once worked, and honestly, I've stopped pretending it will.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Ham & Cheese Scones
Flaky cheddar ham scones with a ranch compound butter. Savory, buttery, 35 minutes. Brunch's favorite side.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
