I used to think of scones as dry, hard biscuits, served at stuffy tea parties. Why would you ever make/eat/think about scones when you could have muffins? Or real biscuits?

This scone recipe is close to magical. Trust me, you need to give scones a chance. Rich, buttery, and flakey, these will immediately reverse any dusty ideas you have about scones.

While the base scone recipe is great plain, it is very versatile. I usually make my scones sweet, but for this recipe I decided to change things up and go savory. Yunnan is famous for its delicious and unique cured ham, so I added ham and scallions for a local twist.

The secret to really great scones is to use the coldest (read: frozen) butter possible. The goal is to have chunks of butter scattered throughout your dough so it melts in the oven, not your mixing bowl, leaving pockets of air throughout your scone.

Scones will taste best immediately out of the oven, when they are wonderfully tender with a crisp exterior. If you absolutely must keep them for the next day, wrap in silicon, keep them in the fridge, and warm in a toaster (not a microwave).

1/3 c granulated sugar
2 c all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 c ham, diced
1 scallion, chopped
8 tbsp butter, frozen
1 egg
1/2 c heavy cream + 1 tbsp for brushing

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine sugar, flour, baking powder, baking soda, diced ham, and scallions.
  3. Grate frozen butter or cut into pea-sized pieces. Add to flour mixture and mix until it resembles coarse meal.
  4. In a small bowl, combine egg and cream and mix well. Pour into flour mixture. Mix well, scraping down the sides of the bowl. Scrape dough out onto a lightly floured surface. Using hands, shape dough into a ball, making sure to fold in all the loose clumps.
  5. Shape into a 7 inch circle, approximately 3/4 inch thick, and cut into 8 equal pieces. With space between each triangle, place on a parchment covered baking sheet.
  6. Brush each scone with a little bit of heavy cream. Bake for approximately 15 minutes, or until golden.


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