Feel free to experiment with different cheeses or add herbs like chives or parsley for extra flavor. The key is to use what you have on hand and make it your own.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the cheese and ham, then gradually add the buttermilk, mixing until the dough just comes together. Be careful not to overmix—a few lumps are fine!

Turn the dough out onto a floured surface and pat it into a 1-inch thick circle. Cut the circle into 8-10 wedges, like a pizza. For a fancier look, use a biscuit cutter instead.

Place the scones on the prepared baking sheet, leaving a little space between each one. Brush the tops with beaten egg for a golden finish.

Bake the scones for 15-20 minutes, or until they’re puffed up and golden brown. Keep an eye on them—you don’t want them to overcook. Once done, let them cool on a wire rack for a few minutes before serving.

These scones are best enjoyed warm, but they’ll stay fresh in an airtight container for up to 2 days. Reheat in the oven or toaster for that just-baked taste.

While these scones are perfect for breakfast, they’re also great for lunch, dinner, or even as a party appetizer. Pair them with a simple salad, soup, or a smear of Dijon mustard for a complete meal.