So, I have to admit, I don’t remember ever having had a scone.  Growing up outside a teeny town in the Ozarks, scones were simply not something in my world.  Later, living in a larger town in the Ozarks, I saw them at coffee shops but was never really tempted to try one.

For some reason, I had imagined them hard, dry, and crumbly.  So much so that I had no desire to ever try one until I came across these.  Let me tell you, I’m so glad I gave them a chance.  If you, too, are a scone virgin, I’m about to blow your mind.

Scones are basically biscuits!  That’s right: warm, soft, flakey, buttery biscuits! What we call “cookies”, the Brits call “biscuits”, therefore, their name for this fluffy, fresh-baked treat is “scone”.  The main difference between what we know as a biscuit and a scone is that scone dough has flavors baked in.

They can be sweet or savory; made with fruits, herbs, cheese, and/or meat.  The combination that made me finally decide to give scones a try was ham, cheese, and chives but you can customize this recipe with any flavors you like.

Here’s what you’ll need:

  • 2 c. all-purpose flour
  • 1 T. sugar
  • 1 T. baking powder
  • 1/2 t. garlic powder
  • 1/2 t. kosher salt
  • 1/2 c. (1 stick) cold, unsalted butter, cut into1/2-inch cubes
  • 3/4 c. buttermilk
  • 1 c. shredded cheddar cheese
  • 1/3 c. diced ham
  • 1/4 c. chopped fresh chives

Start out by heating the oven to 425 and lining a baking sheet with parchment paper or a silicone mat.

Next, in a large bowl, whisk together the flour, sugar, baking powder, garlic powder, and salt.  Once the dry ingredients are well blended, sprinkle in the cold butter cubes.  With your hands, pinch the butter cubes into the flour until it is all incorporated and you have a sandy-looking mixture.

Pour in the buttermilk and stir it in until you have a sticky dough.  Then, stir in the ham, cheese, and chives, just until they are evenly distributed.  Be careful it to over-mix the dough.

Finally, turn the dough out onto a floured surface and knead it a few times until it holds together in a ball.  Sprinkle a little more flour to prevent sticking and flatten out the ball with your hands, or using a rolling pin, until you have a circle about 8 inches in diameter and 1 inch thick.  Cut the circle into eight wedges and transfer to your lined baking sheet.  Bake for 20 minutes or until golden brown.

Serve immediately, or store cooled scones in an airtight container.

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