All over the country, we are having snow and cold in unexpected places. These ham and cheddar scones are the perfect antidote to this polar vortex. Not only does morning baking warm up my kitchen, but it draws my grumpy, cold kids out of bed with a smile on because they smell something yummy happening downstairs. If your kids are unfamiliar with scones, I usually describe that as a biscuit with yummy stuff mixed all around instead of just in between.

I have a heavy hand with the chives, so feel free to cut it or add if you’re like me and love a punch of green.

Ham and Cheese Scones

Ingredients

2 cups all purpose flour (250 grams)

1 Tablespoon sugar (12 grams)

1 Tablespoon baking powder

1 teaspoons garlic powder

½ teaspoon salt

¼ teaspoon black pepper

3 Tablespoons sliced chives

1 cup shredded sharp cheddar cheese

1 cup chopped ham

½ cup (1 stick) butter, frozen

1 cup  cold buttermilk

1 Tablespoon buttermilk for egg wash

1 egg (separate into yolk and white)

Instructions

1. Preheat oven to 400*F. 
2. Add flour, sugar, baking powder, garlic powder, salt, and black pepper to a large bowl. 
3. Add sliced chives, shredded cheese, and ham to the bowl. Stir to combine. 
4. Grate frozen butter into bowl with flour mixture or onto a plate if you have a box grater. Be careful as you get closer to the end of the butter, don’t cut your hand! Just add the last little bit of butter to the bowl and you will be able to slice it with the pastry cutter. 
5. Add butter to flour and cut with a pastry blender or two forks. Keep mixing and cutting until your flour mixture is combined and no large chunks of butter are left. 
6. In a medium bowl, combine your cold butter milk and egg YOLK (not white). 
7. Pour your wet ingredients into your dry ingredients and stir with a large spoon until most of the flour is taken up by the dough. If you need to, add a splash more of buttermilk to bring the dough together. 
8. Prepare a large cutting board by placing a wet paper towel underneath and sprinkling flour on the top. 
9. Dump your scone mixture onto your floured cutting board. 
10. Squish it together and then press into a flat circle about the size of a large dinner plate (8 inches). 
11. Use a knife or bench scraper to cut your scone dough into 8 pieces. 
12. Prepare a rimmed baking sheet (so no butter leaks out into your oven) with parchment paper. 
13. Place your scones on your lined baking sheet with space between each scone (they will spread). 
14. Mix the egg white you saved with 1 Tablespoon butter milk. 
15. Brush each scone with egg wash and sprinkle with flaky salt if you have it. 
16. Bake your scones for 22-24 minutes. You want to see some golden brown edges. Let cool on your baking sheet before serving.