Ham and Cheese Scones (Savory, Tender, and Easy)
These Ham and Cheese Scones are tender and buttery on the inside with crisp, golden edges. Studded with chunks of salty ham and melty cheddar cheese, they’re perfect for breakfast, brunch, or alongside soup, and they come together fast with simple pantry staples.
Why You’ll Love These
Scones have become a new obsession of mine. They’re super easy to make, and you can mix and match flavors for any occasion. I use my classic scones recipe and switch up the flavors and add-ins as I desire. Be prepared to see more savory scone recipes from me soon!
Buttery and tender with crisp edges, this savory ham and cheese scones recipe comes together quickly and bakes up golden. They’re hearty without being heavy and feel just as right for brunch as they do alongside a bowl of soup.
- Savory twist on classic scones.
- Quick to make: no mixer required.
- Versatile: breakfast, brunch, lunch or dinner side.
- Loaded with flavor: filled with savory, salty ham, sharp cheddar cheese and mild chives.
- Freezer-friendly: bake now or later.
Some of our other favorite bread recipes we like to make are Herb and Cheese Muffins, Bacon Cheddar Biscuits, Zucchini Bread, Better Than Starbucks Pumpkin Bread Recipe, and Southern Sweet Potato Biscuits.
Ingredients Needed
- Base Ingredients: all-purpose flour, baking powder, and baking soda. Using both baking powder and baking soda gives these scones better lift and structure. The baking powder does most of the rising, while the baking soda helps with browning and keeps the texture light and tender.
- Seasonings: garlic powder and kosher salt to complement the savory flavors.
- Heavy Cream and Egg: help to make the scones tender and soft. An egg is what is the difference between scones and biscuits.
- Unsalted Butter: gives the scones a flaky and crispy texture.
- Add-Ins: ham, sharp cheddar cheese, and fresh chives.
How to Make Ham and Cheese Scones
Tips
- Keep the butter and heavy cream cold! Cold butter is key to flaky layers. After shredding the butter, place it back in the freezer while you prepare the other ingredients. Keep the heavy cream in the fridge until ready to use.
- Shredding the butter. If you don’t have frozen butter, just shred the butter and freeze it for at least 10-15 minutes before use. I actually find it easier to grate it just cold from the fridge instead of grating it from frozen.
- Don’t overmix the dough. Mix just until it comes together and then knead a few times. Overworking can make the scones dense and tough.
- Use a sharp knife to cut. Clean cuts allow for a better rise while baking.
- Freeze the dough before baking. After shaping, freeze the dough wedges for about 10–15 minutes. This helps the scones rise tall and keep their shape.
- Brush the tops with cream before baking. This helps the tops turn beautifully golden and slightly crisp.
- Store in an airtight container in the refrigerator for up to 1 day. Scones are best eaten the day they are baked. Reheat in a 350ºF oven wrapped in aluminum foil for about 10 minutes or until heated through.
- Freezing – You can freeze them after baking for up to 3 months in a freezer-safe container. But freezing before baking is preferred for optimal texture and taste.
Variations
- Add herbs: Chives, thyme, or rosemary.
- Swap the cheese: Gruyère, Monterey Jack, Pepper Jack, or Swiss work beautifully.
- Spicy kick: Add a pinch of cayenne or diced jalapeño.
- Swap the ham: Cooked bacon, sausage, or pancetta.
FAQs
Yes. Make them through the cutting process. Flash freeze the unbaked wedges in a single layer on a parchment paper lined baking sheet until hard, about 1 hour. Transfer to a freezer safe bag or container and freeze for up to 2 months. To bake from frozen, add another 2-3 minutes to the baking time.
Scones are best eaten the day they are baked.
Traditional scones are made with heavy cream, but you can substitute buttermilk, which will add a slight tanginess. Make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to one cup of whole milk. Let it stand for 5-10 minutes.
More Delicious Scones Recipes
Ham and Cheese Scones Recipe
Ingredients
- 1/2 cup Unsalted butter shredded and frozen
- 3 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Garlic powder
- 1/2 tsp Kosher salt
- 3/4 cup Small diced ham
- 1 cup Shredded sharp cheddar cheese
- 2 tbsp Chopped chives
- 1 1/4 cup Heavy cream
- 1 large Egg, cold beaten
Instructions
- Shred a frozen stick of butter and place it back in the freezer. Preheat the oven to 375ºF and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and kosher salt. Add the shredded frozen butter and toss gently to coat. Add the diced ham, shredded cheddar cheese, chopped chives, and toss again to coat.3 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Garlic powder, 1/2 tsp Kosher salt, 3/4 cup Small diced ham, 1 cup Shredded sharp cheddar cheese, 2 tbsp Chopped chives, 1/2 cup Unsalted butter
- Make a well in the center of the flour mixture. Pour the heavy cream and beaten egg into the center of the well. Mix the dry ingredients in a little at a time, until a shaggy dough forms. Lightly knead the dough in the bowl until it just comes together.1 1/4 cup Heavy cream, 1 large Egg, cold
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Cut into 8 equal wedges. Transfer each wedge to the prepared baking pan and freeze for 10-15 minutes. Then brush the tops with additional heavy cream, if desired.
- Bake for 18-20 minutes, until golden brown. Remove them to a wire rack to cool for at least 5 minutes before serving.
Notes
- Keep the butter and heavy cream cold! Cold butter is key to flaky layers. After shredding the butter, place it back in the freezer while you prepare the other ingredients. Keep the heavy cream in the fridge until ready to use.
- Shredding the butter. If you don’t have frozen butter, just shred cold butter and freeze it for at least 10-15 minutes before use. I actually find it easier to grate it just cold from the fridge instead of grating it from frozen.
- Don’t overmix the dough. Mix just until it comes together and then knead a few times—overworking can make the scones dense and tough.
- After shaping, freeze the dough wedges for about 10–15 minutes. This helps the scones rise tall and keep their shape.