Name: Savory Ham and Cheese Scones Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 tsp salt; 1 tbsp baking powder; 2 tsp sugar; 4 tbsp cold unsalted butter (cut into pieces); 1 cup cheddar cheese (shredded); 2 green onions (both white and green parts, chopped); 1/2 lb ham (about 1 cup, diced small); 1 cup heavy cream (separated)

Jump to Recipe

Introduction

These savory ham and cheese scones are a perfect blend of flaky, buttery dough with flavorful ham, sharp cheddar, and fresh green onions. They make a delightful snack or a satisfying breakfast treat that’s quick to prepare and bake.

A close-up of a woman’s hand holding a golden-brown scone slice, showing its fluffy inner layers with bits of green herbs and pink bacon mixed inside, topped with a small piece of green onion and a drizzle of white glaze. The scone slice is thick and slightly crumbly, with a textured, browned crust. In the background, other triangular scone pieces with similar toppings rest on white parchment paper, all set on a white marbled surface with a blurred blue cloth in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tsp salt
1 tbsp baking powder
2 tsp sugar
4 tbsp cold unsalted butter (cut into pieces)
1 cup cheddar cheese (shredded)
2 green onions (both white and green parts, chopped)
1/2 lb ham (about 1 cup, diced small)
1 cup heavy cream (separated)

Instructions

Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat. Dice enough ham into uniform pieces to make 1 cup total and set aside.
Step 2: Whisk the flour, salt, baking powder, and sugar together in a large bowl. Using your fingers or a pastry blender, work the cold butter into the flour mixture until it resembles coarse crumbs.
Step 3: Stir in the shredded cheddar cheese, chopped green onions, and diced ham until evenly combined.
Step 4: Add 3/4 cup of the heavy cream and mix with your fingers to bring the dough together. If needed, add a little more cream until the dough holds but is not sticky. Leave at least 2 tablespoons of cream to brush on top before baking.
Step 5: On a well-floured surface, pat the dough into a smooth 7-inch disk about 3/4 inch thick. Transfer the disk to the prepared baking sheet and cut it into 8 wedges using a knife or pizza cutter. Separate the wedges slightly on the baking sheet.
Step 6: Brush the tops of the scones with the reserved heavy cream. Bake for 20 to 22 minutes, or until golden brown on top. Remove from the oven and let cool slightly before serving.

Tips & Variations

For extra flavor, substitute the cheddar with sharp white cheddar or a mix of cheeses like Gruyère and Parmesan.
Use smoked ham for a richer, smoky taste that complements the cheese nicely.
If you prefer a herbier scone, add a tablespoon of chopped fresh thyme or rosemary to the dough.
To make the scones lighter, you can replace half the heavy cream with buttermilk.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 1 month. Reheat frozen scones in a 350°F oven for 10–15 minutes until warmed through and crisp on the outside.

How to Serve

The image shows seven golden brown scones with a rough and crumbly texture, each cut into a triangle shape. They are placed on crinkled white parchment paper, which lies on a white marbled surface. The scones have small bits of darker ingredients mixed throughout, with some green onion slices sprinkled on and around them for color contrast. A teal cloth is partially visible on the left side. The scones look thick and fluffy with a slightly crispy top photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, feel free to experiment with cheeses like mozzarella, Monterey Jack, or even feta for varied flavor and texture.

Can I prepare the dough ahead of time?

Absolutely! You can prepare the dough up to step 5, then cover and refrigerate it for up to 24 hours before baking. Just brush with cream and bake as directed when ready.