Ham & Cheese Scones with Ranch Compound Butter
April 14, 2025 by Kimberly
Flaky, buttery, and loaded with cheddar, ham, and chives. These savory scones are what your brunch dreams are made of. Especially with that ranch butter. Comfort food, but make it interesting.
35 MINUTES
INTERMEDIATE
OMNIVORE
INT.
10 SCONES
COMFORT FOOD
BRUNCH
SANDWICHES
ALL YEAR
ABOUT THE RECIPE
There’s something about warm, cheesy pastries that just hits differently. Especially when they’re packed with melty cheddar, smoky ham, and fresh chives. These golden, flaky scones aren’t your typical dainty teatime snack, they’re the brunch version of it. The kind of thing you bake once and instantly regret ever offering to share.
How to serve
Serve these warm from the oven with a generous slather of the ranch butter melting into every crevice. Add a fried egg on the side if you’re feeling extra, or go classic with a cup of black coffee and your favorite playlist on repeat. They’re great for lazy Sundays, fancy brunch tables, or mid-week I-deserve-this moments. Pro tip: break them in half and turn them into a breakfast sandwich with scrambled eggs or crispy bacon. Zero judgment.
How to store
Store leftovers (if you’re lucky enough to have any) in an airtight container for up to 2 days at room temp. Reheat in the oven for that just-baked vibe.
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Ham & Cheese Scones with Ranch Compound Butter
- Total Time: 35 min
- Yield: 10 1x
Description
RECOMMENDED EQUIPMENT
- box grater
- mixing bowl
- sharp knife
- cutting board
- round cookie cutter
- spatula
Ingredients
SCONES
- 300 grams all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 tsp backing powder
- 2 tbsp brown sugar (optional)
- 90 grams butter, cold
- 1 egg
- 160 milliliters full-fat cow milk
- 150 grams cheddar cheese
- 150 grams ham
- 20 grams fresh chives
RANCH COMPOUND BUTTER
- 125 grams butter, soft
- 3 tsp dried chives
- 1 tsp dried parsley
- 1 tsp dried onion powder
- 1/2 tsp dried dill
- 1/2 tsp dried garlic powder
- 1/8–1/4 tsp salt
- 1/8 tsp white pepper
Instructions
- 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/390°F. 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.
- 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.
- 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.
- 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.
- 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.
- Passive Time: 15 min
- Cook Time: 20 min
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