Ham and Cheese Scones Recipe

Ham and cheese scone on a dark plate garnished with chopped chives.

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These ham and cheese scones are tender, buttery, and packed with savory flavor. They come together quickly and bake up golden, making them a great option for breakfast, brunch, or an easy savory bake.

Prep Time15

Cook Time20

Chilling Time15

Course: Bread, Breakfast, Brunch, Lunch, Side

Cuisine: American

Keyword: ham and cheese, ham and cheese scones, scones recipe

Servings:

Calories: 479kcal

Author: Leigh Harris

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.

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