Ham and Cheese Scones

Start with cold butter. Using chilled butter is ideal, contributing to a better rise and softer, crumbly scones. If using warm butter, it will melt too quickly during mixing. We want the butter to melt in the oven for those super flaky layers.

Use buttermilk. While adding a slightly tangy flavor, buttermilk is an important ingredient here yielding light, moist, and fluffier scones. Using milk will lead to more neutral flavors and a drier consistency. You can also make a buttermilk substitute using milk, adding 1 tablespoon lemon juice or vinegar to 1 cup milk.

Use your favorite cheese and herbs. This is a great recipe to use your favorite cheese and any extra herbs you have leftover.

Avoid overworking the dough. Knead the dough just until it comes together. Overworking the dough can lead to dense, dry scones.

Mix it up. Swap out the ham for pancetta, sausage, or bacon.

Freeze before baking. Although scones can be frozen before or after baking, freezing before baking is preferred to preserve texture and for optimal freshness.