Equipment

• Baking tray
• Large ice cream scoop
• Parchment paper
• Digital food scale

Ingredients

• 72 g cubed unsalted butter (cold)
• 234 g all-purpose flour
• 1/4 teaspoon salt
• 42 g caster sugar (you can also use granulated sugar)
• 1 large egg
• 1 egg (for egg wash)
• 155 g ham (diced)
• 2 tablespoon chopped chives (could substitute for green onion as well)
• 102 g whole milk
• 28 g heavy whipping cream
• 2 teaspoon baking powder
• 65 g cheddar cheese (shredded)
• 30 g cheddar cheese (for topping)

Preparation

1. Preheat your oven to 392°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, caster sugar and salt.
3. Add the cubed cold butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese, diced ham, and chopped chives until evenly distributed.
5. Make a well in the center of the mixture and pour in the milk, heavy whipping cream and egg. Stir gently with a fork until the dough comes together. Be careful not to over mix.
6. Using a large ice cream scoop, scoop out the dough onto the baking tray. Cover the tray with plastic wrap and refrigerate for 30 minutes.
7. After 30 minutes, remove the baking tray from the fridge. Brush the tops of the scones with beaten egg wash, which will give them a nice golden color.
8. Bake the scones at 392°F (200°C)  for 21 minutes or until they are golden brown and cooked through. (optional: to achieve a deliciously crunchy cheese topping, after baking the scones for 14 minutes, remove them from the oven. Next, generously sprinkle shredded cheddar cheese on top of each scone. Place the scones back in the oven and continue baking for an additional 7 minutes.)
9. Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm.