– ½ cup Unsalted butter cold chopped into small pieces. – 2 cups All-purpose flour – 1 tablespoon White granulated sugar – 1 tablespoon Baking powder – ½ teaspoon Salt – 1 teaspoon Garlic powder – ¼ teaspoon Black pepper – 2 tablespoon Dried chive – 2 tablespoon Dried parsley – ¾ cups Shredded medium cheddar cheese – ¾ cup Deli sliced ham chopped into small pieces. I used 3 slices. – ⅔ cup Buttermilk room temperature – 1 Large egg room temperature – Milk for the egg wash – Egg for the egg wash – Shredded parmesan cheese on top of the scone
Cut butter into tiny pieces. While mixing the dry ingredients, freeze to harden. Before removing the butter from the freezer, shred the cheddar and cut the ham.
1
Mix flour, sugar, baking powder, salt, garlic powder, black pepper, chives, and parsley in a large bowl. Mix in frozen butter. Use a pastry kneader or your hands to mix the butter and dry ingredients. Do this until butter is pea-sized.
2
Add cheddar and ham. Whisk egg and buttermilk in a small bowl. Add wet ingredients to a well in the dry ingredients.
3
Mix with a rubber spatula until a ball forms. Next, softly mix the remaining flour into the dough with your hands. Minimum dough handling is the objective.
4
Put baking paper on a baking sheet. Put the dough on the baking sheet. Make a circle that's 8 inches across. It's going to be very sticky.
5
Firm the dough by freezing it for 15 minutes. Prepare another parchment-lined cookie sheet. Cut the circle into 8 triangles. Place triangles on other cookie sheet. Space them 2 inches apart.
6
Mix the egg and milk in a small bowl. Brush egg wash on scones using a pastry brush. Sprinkle parmesan cheese on top.
7
Preheat the oven to 400 degrees Fahrenheit. During the time that the oven is heating up, place the scones back in the freezer to prevent them from spreading.
8
Bake 18-22 minutes. Place a cookie sheet on the second oven rack to avoid bottom browning. Bake till gently browned on top.
9