- 1 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- Pinch of fine sea salt
- 4 tablespoons cold unsalted butter, diced, plus more for serving
- ¾ cup finely grated mature Cheddar cheese
- 2/3 cup finely diced ham
- 2/3 cup whole milk
- 1 large egg
Preheat oven to 425 degrees. Lightly oil a baking sheet.
Sift the flour, cream of tartar, baking soda, and salt into a bowl. Using a pastry blender or 2 knives, cut the 4 tablespoons butter into the flour until the mixture forms coarse crumbs. Alternatively, place the sifted dry ingredients in a food processor, add the 4 tablespoons butter, and pulse 4-5 times until the mixture forms coarse crumbs; return to the bowl.
Using a fork, stir in the cheese and ham.
In a small bowl, beat the milk into the egg, then add to the flour mixture. Stir just until a rough, soft dough forms.
Turn the dough out onto a floured work surface and lightly knead until it clings together and is soft and puffy, about 1 minute. Gently roll out into a round about ¾-inch thick. Dust a 2 ¼-inch round biscuit cutter with flour and, using a quick, sharp motion, cut out scones as close together as possible. Gather the scraps of dough, knead briefly, roll out, and cut additional scones. Place the scones 1 ½ inches apart on the prepared baking sheet.
Bake until the scones are golden brown, about 10 minutes. Serve hot or let cool to room temperature on a wire rack. Serve with butter. The scones should be eaten the same day they are baked, or can be frozen for up to 2 weeks in an airtight container.