Belfonte Dairy | From the Heart of Kansas City
Ham and Cheddar Buttermilk Scones
Golden brown ham and cheddar scones arranged on a white plate with a ridged edge, stacked in a neat pile with a jug of Belfonte buttermilk in the background.

Ingredients

  • ½ cup (1 stick) Unsalted Butter, very cold
  • ⅔ cup Belfonte Buttermilk
  • 1 Large Egg Yolk
  • 2 cups All-Purpose Flour
  • 1 tbsp. Granulated Sugar
  • 2 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Garlic Powder
  • ½ tsp. Salt
  • 1 cup Shredded Cheddar Cheese
  • ½ cup finely chopped Deli Ham
  • 2 tbsp. Belfonte Heavy Whipping Cream

Directions

  1. Place the butter in the freezer while you gather and prepare the other ingredients (or ideally for 15 minutes) so it is very cold.
  2. Whisk the Belfonte Buttermilk and egg yolk together in a small mixing bowl or glass measuring cup. Place the mixture in the refrigerator.
  3. Line a large rimmed baking sheet with parchment paper and set aside.
  4. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, garlic powder, and salt. Whisk to thoroughly combine.
  5. Add the shredded cheddar cheese and finely chopped ham to the mixing bowl with the dry ingredients. Stir to evenly coat the cheese and ham in the flour mixture, separating some of the ham pieces as you stir, so most of them are coated in flour.
  6. Remove the butter from the freezer. Grate the butter on the large holes of a box grater, directly into the mixing bowl of flour, ham, and cheese. Stir to coat the grated butter in the flour mixture, then use your fingers or a pastry cutter to gently squeeze the ingredients together, further breaking down the cheese and butter until the mixture resembles small pebbles.
  7. Remove the buttermilk mixture from the refrigerator and pour it into the bowl with the other ingredients. Use a spatula or fork to briefly stir the ingredients together until they just come together to form a very shaggy dough; (we want a very shaggy dough, and want to avoid over-mixing!)
  8. Turn the dough out onto a lightly floured surface. Shape the dough into a flat 8” disk. Transfer the disk to the prepared baking sheet, directly on top of the parchment paper. Place the baking sheet in the freezer for 15 minutes.
  9. While the dough is chilling, preheat the oven to 400 F.
  10. Once the oven is preheated and the dough has chilled, remove the dough from the freezer and cut it into eight equal-sized triangles. Separate the triangles, spacing them about 1” apart on the baking sheet. Brush the tops with Belfonte Heavy Whipping Cream, and bake for 12-15 minutes, or until golden brown and cooked through.

Prep Time: 10 minutes
Chill Time: 15 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 8 scones

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