Ham and Cheese Savory Scones

Ingredients
2 1/2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 stick frozen butter
1 cup buttermilk
1/4 cup sour cream
1 cup cheddar cheese shredded
3/4 cup ham diced
1/4 cup pre-cooked bacon pieces
2 tablespoons chives diced

Instructions

1. To make these Ham and Cheese Savory Scones, start by adding the flour, sugar, baking powder, baking soda, salt, garlic and onion powder to a large mixing bowl and whisking to combine.
2. Grab your cold stick of frozen butter and grate your butter on a cheese grater or cut into small pieces and them move your butter back to the freezer. While your butter is chilling, chop your ham into bite sized pieces and dice your chives. Remove the butter from the freezer and add to the dry ingredients in the mixing bowl. Using a pastry cutter or a kitchen fork, work the butter into the flour mixture until you have no more large lumps of butter present.
3. Add in the buttermilk and sour cream and still to combine. Next add in the cheese, ham, bacon pieces and chives (save some of those yummy ingredients aside for topping!) and using a large spoon or spatula, stir to combine. Once mixed, transfer your scone dough to the refrigerator for 15 minutes. Once chilled, move your dough to a large floured work space or a large glass cutting board (my favorite!) Your dough should be a bit wet and sticky so flour your hands. Shape your dough into a large circle about 10-12 inches wide and about 1 inch thick.
4. Using a sharp knife, cut into 8-10 wedges and then using a spatcula or pie server, scoop up the scone wedges and transfer to a parchment lined baking pan and sprinkle with your reserved toppings. Bake for 20 minutes in a preheated 425 degree oven. When done, remove from oven and serve immediately.

Notes: This is the first savory scone recipe I've tried. I quite liked them. I didn't have any chives so had to leave those out.

Source: A Wicked Whisk