These ham and cheese scones are the savory breakfast bake you didn’t know your mornings were missing.
Buttery, flaky, and studded with salty ham and sharp melted cheddar, they come together in about 35 minutes with basic pantry staples plus a few fridge items.
I make a batch of ham and cheese scones almost every time I have leftover holiday ham, because they turn a few scraps of meat into something that feels like a bakery treat.
They’re crisp and golden on the outside, soft and cheesy in the middle, and they hold up beautifully whether you eat them warm out of the oven or pack one in a lunch box the next day.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 8 scones |
| Difficulty Level | Easy |
Why You’ll Love This Ham and Cheese Scones Recipe
This recipe takes everything people love about a classic biscuit and dresses it up with sharp cheddar, savory ham, and a hit of fresh chives.
It’s the kind of recipe that looks impressive but barely takes any effort, which is exactly what a good brunch dish should be.
- Ready in about 35 minutes from start to finish, no mixer required
- A fantastic way to use up leftover holiday or deli ham
- Flaky, buttery layers thanks to cold butter worked into the dough
- Naturally savory, so there’s no need for jam or butter on top, though it’s delicious with both
- Freezer friendly, so you can bake a fresh batch whenever the craving hits
- Pairs well with soup, eggs, or a simple green salad for a full meal
You might also enjoy: Chocolate Chip Scones
Ingredients
The ingredient list is short and mostly made up of things you probably already have on hand, aside from the ham and cheese.
Every ingredient below plays a specific role in getting that classic tender, flaky scone texture with plenty of savory flavor in every bite.
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup (1 stick) cold unsalted European style butter, cubed
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 cup diced Black Forest deli ham
- 2 to 3 tablespoons chopped fresh chives
- 3/4 cup cold heavy cream, plus extra for brushing
- 1 large egg, for the egg wash
- 1 tablespoon milk, for the egg wash
I learned this technique while perfecting my blueberry scones, and the same cold butter method makes all the difference here too.
Kitchen Equipment Needed
None of this equipment is fancy, but a couple of these tools genuinely make the process faster and the results more consistent.
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Pastry cutter
- Box grater, for shredding the cheese and freezing the butter
- Sharp knife or bench scraper, for cutting the dough into wedges
- Pastry brush, for the egg wash
- Wire cooling rack
This pairs beautifully with my Quiche Lorraine if you want to round out a full savory brunch spread.
Recommended Products for This Recipe
These are a few products I personally use and recommend after making countless batches of scones and other savory bakes.
They genuinely make a difference in texture and consistency.
1. Frozen Butter Grating Method with a Box Grater
Instead of cutting butter into cubes with a knife, I freeze the stick solid and shred it directly into the flour using a box grater.
It disperses more evenly through the dough and melts into tiny pockets of steam as the scones bake, which is exactly what gives them those flaky layers.
2. Sharp Aged Cheddar Cheese Block
Pre-shredded cheese is coated in anti-caking starch that keeps it from melting as smoothly.
A block of sharp aged cheddar that you shred yourself melts cleaner into the dough and gives a much bolder, tangier flavor throughout the scones.
3. Half Sheet Baking Pan
A sturdy, heavy gauge half sheet pan heats evenly so the scones brown on the bottom without scorching.
I have tried thinner pans in the past and ended up with uneven, blotchy bottoms, so this upgrade genuinely matters.
4. Adjustable Pastry Cutter
A good pastry cutter with sturdy wires cuts through cold butter fast, which keeps the butter from warming up in your hands.
Cold butter is the entire secret to flaky scones, so this small tool has an outsized impact.
5. Digital Kitchen Scale
Measuring flour by weight instead of by cup is the single easiest way to make your scones turn out the same way every single time.
I switched to weighing my flour years ago and never looked back.
Another favorite: Mini Quiche Recipe
Step-by-Step Instructions: How to Make Ham and Cheese Scones
Follow these steps closely and you will end up with tall, flaky scones every time, even if this is your very first attempt at scone baking.
Read Also: Air Fryer Quiche
1. Preheat the Oven and Prep Your Pan
- Preheat your oven to 400 degrees Fahrenheit and set a rack in the center position.
- Line a large baking sheet with parchment paper so the scones do not stick and the bottoms brown evenly.
- Set the lined pan aside while you make the dough. Having it ready ahead of time keeps your kitchen workflow smooth once the dough comes together.
- If you are shredding your own butter, place the stick of butter in the freezer for 10 to 15 minutes while you gather the rest of your ingredients. This makes it much easier to grate.
My air fryer egg cups use the same low effort, high reward approach if you want another quick savory breakfast in your rotation.
2. Whisk the Dry Ingredients Together
- In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder.
- Whisk for a full 30 seconds to make sure the baking powder and seasonings are evenly distributed throughout the flour.
- Uneven distribution here is one of the most common reasons scones bake up lopsided or bland in spots, so do not rush this step.
The same even distribution trick matters in my air fryer egg bites too, where evenly whisked eggs make for a smoother bite.
3. Cut in the Cold Butter
- Add the cold, cubed butter to the flour mixture, or shred the frozen butter directly into the bowl using a box grater.
- Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse, pea sized crumbs.
- Work quickly so the butter stays cold. If it starts to feel greasy or soft, pop the bowl in the fridge for 5 minutes before continuing.
- Small visible flecks of butter throughout the mixture are exactly what you want, since those pockets create steam and flakiness in the oven.
Another favorite: Easy Egg Muffin Cups
4. Fold in the Cheese, Ham, and Chives
- Add the shredded sharp cheddar cheese, diced ham, and chopped chives to the butter and flour mixture.
- Toss everything together gently with your hands or a spatula until the cheese, ham, and chives are evenly coated in flour and distributed throughout the mixture.
- This coating step helps prevent the mix-ins from sinking to the bottom of the dough once you add the liquid.
The same folding technique shows up in my spinach and tomato frittata, where evenly distributed mix-ins make every slice consistent.
5. Add the Cold Cream and Bring the Dough Together
- Pour the cold heavy cream into the well of the dry mixture.
- Use a fork or spatula to gently stir the mixture just until a shaggy dough forms. It should look rough and a little dry in spots, not smooth.
- Avoid overmixing at this stage. Overworked dough leads to dense, tough scones instead of light, flaky ones.
- If the dough seems too dry to come together, add cold cream one tablespoon at a time until it just holds together when pressed.
Overmixing is also the biggest mistake people make with my vegetable frittata, so this gentle hand applies to more than just scones.
6. Shape and Cut the Dough Into Wedges
- Turn the shaggy dough out onto a lightly floured surface.
- Gently pat the dough into a round disc about 8 inches wide and roughly 1 inch thick. Avoid using a rolling pin, since pressing with your hands keeps more air in the dough.
- Use a sharp knife or bench scraper to cut the disc into 8 even wedges, similar to slicing a pizza.
- Transfer the wedges to your prepared baking sheet, spacing them about 2 inches apart so they have room to expand as they bake.
7. Brush With Egg Wash and Bake
- In a small bowl, whisk together the egg and milk until fully combined.
- Brush the top of each scone generously with the egg wash. This is what gives the finished scones their glossy, golden color.
- Bake for 18 to 22 minutes, or until the tops are deep golden brown and the cheese around the edges is bubbly and lightly browned.
- The internal temperature should read about 200 degrees Fahrenheit when fully baked.
8. Cool Slightly and Serve
- Remove the scones from the oven and let them rest on the pan for 5 minutes.
- Transfer the scones to a wire cooling rack to cool for another 5 to 10 minutes before serving.
- Serve warm, with extra butter on the side if you like, though they are plenty rich on their own.
Tips for The Best Ham and Cheese Scones
A few small details separate good scones from great ones, and most of them come down to temperature and technique rather than ingredients.
Keep these tips in mind and you will get consistent, bakery quality results every time you make this recipe.
- Keep every ingredient cold, including the butter, cream, and even the mixing bowl if your kitchen runs warm
- Do not overwork the dough. Mix just until it comes together, then stop
- Shred your own cheese from a block rather than using pre-shredded bags for better melting
- Cut the dough with a sharp knife or bench scraper using a clean downward motion instead of sawing, which helps the scones rise straighter
- Let the oven fully preheat before baking so the scones get an initial blast of heat that helps them rise
- Space the scones apart on the pan so hot air circulates evenly around each one
These are hearty enough to serve alongside my Ham and Cheese Breakfast Casserole for a brunch spread that leans fully into the savory side.
Serving Suggestions
Ham and cheese scones are versatile enough to work at almost any meal, not just breakfast.
They shine on a brunch table but hold their own as a side dish at dinner too.
- Serve warm with a pat of butter and a drizzle of honey for a sweet and savory contrast
- Pair with scrambled eggs and fresh fruit for a complete breakfast plate
- Serve alongside a bowl of soup in place of dinner rolls or cornbread
- Split and stuff with an extra slice of ham and cheese for a heartier breakfast sandwich
- Add to a brunch spread next to a quiche and a simple green salad
For a lighter option, try: Spring Brunch Ideas
Variations of Ham and Cheese Scones
Once you have the base recipe down, it is easy to switch things up based on what you have in the fridge or what flavors you are craving.
These variations keep the same technique but change up the mix-ins for a different flavor profile each time.
- Swap sharp cheddar for Gruyere, pepper jack, or smoked gouda
- Use crumbled cooked bacon or diced sausage instead of ham
- Add a pinch of cayenne or a few dashes of hot sauce for a spicy kick
- Stir in caramelized onions along with the ham and cheese for extra depth
- Swap chives for fresh thyme or rosemary if that is what you have on hand
- Make mini scones by cutting the dough into 12 smaller wedges and reducing the bake time by 4 to 5 minutes
Read Also: Chai Scones With Maple Chai Glaze
Storage and Reheating
Scones are always best the day they are baked, but leftovers still reheat beautifully if you store them the right way.
Saving just a few scones for tomorrow or freezing a full batch, these methods keep the texture as close to fresh baked as possible either way.
- Store cooled scones in an airtight container at room temperature for up to 2 days
- Refrigerate in an airtight container for up to 5 days, since the ham and cheese make these more perishable than sweet scones
- Freeze baked scones in a single layer, then transfer to a freezer bag for up to 2 months
- Reheat in a 300 degree Fahrenheit oven for 8 to 10 minutes, or until warmed through
- Avoid microwaving if possible, since it tends to make the exterior soft instead of crisp
This same freeze ahead trick works well for my Bacon, Egg, and Cheese Breakfast Casserole if you like prepping brunch food in advance.
Nutritional Facts
Nutrition will vary slightly depending on the exact ham and cheese you use, but here is a general estimate per scone based on this recipe making 8 servings.
- Calories: approximately 310 per scone
- Protein: approximately 11 grams
- Carbohydrates: approximately 24 grams
- Fat: approximately 19 grams
- Saturated Fat: approximately 11 grams
- Sodium: approximately 520 milligrams
- Fiber: approximately 1 gram
You might also enjoy: Cornbread Biscuits
Health Benefits of Key Ingredients
While these scones are definitely a treat, a few of the core ingredients bring some genuine nutritional value along with all that flavor.
It is worth knowing what is actually in your food, even when you are enjoying something indulgent.
- Ham provides a solid dose of protein, which helps keep you fuller for longer
- Cheddar cheese contributes calcium and additional protein for bone and muscle health
- Chives contain vitamin K and small amounts of vitamin C, along with antioxidant compounds
- Eggs used in the wash add a bit of extra protein along with choline, which supports brain health
- Using whole ingredients like block cheese and real butter means fewer additives compared to many packaged baked goods
Read Also: Asparagus And Cheese Strata
FAQs About Ham and Cheese Scones
1. Can I make the dough ahead of time?
Yes, you can prepare the dough, cut it into wedges, and refrigerate it overnight before baking.
You can also freeze the unbaked wedges for up to 2 months and bake straight from frozen, adding a few extra minutes to the bake time.
2. What is the best cheese to use for ham and cheese scones?
Sharp cheddar is the classic choice because it melts well and has enough bold flavor to stand up to the ham.
Gruyere, smoked gouda, and pepper jack are all excellent substitutes if you want to switch things up.
3. Why did my scones turn out flat or dense?
This usually happens when the butter gets too warm before baking or the dough is overmixed.
Keep every ingredient cold and handle the dough as little as possible for the best rise.
4. Can I use buttermilk instead of heavy cream?
Yes, buttermilk works well and adds a slight tang to the finished scones.
If you do not have buttermilk on hand, add a tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes before using.
5. Can I make these scones smaller or larger?
Absolutely. Cutting the dough into 12 wedges instead of 8 will give you smaller scones that bake a few minutes faster.
Just keep an eye on them and pull them out once they are deep golden brown.
Another favorite: Vegetarian Spinach And Feta Quiche
Ham and Cheese Scones
Ingredients
- 2 1/2 cups all purpose flour about 300g
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup cold unsalted European style butter 1 stick, cubed or frozen and grated
- 1 1/2 cups sharp cheddar cheese shredded from a block, about 170g
- 3/4 cup Black Forest deli ham diced, about 110g
- 2 to 3 tablespoons fresh chives chopped
- 3/4 cup cold heavy cream plus extra for brushing
- 1 large egg for the egg wash
- 1 tablespoon milk for the egg wash
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Pastry cutter
- Box grater for shredding the cheese and freezing the butter
- Sharp knife or bench scraper, for cutting the dough into wedges
- Pastry brush for the egg wash
- Wire cooling rack
- Digital kitchen scale optional but recommended for accuracy
Method
- Preheat oven to 400°F (200°C) and set a rack in the center position. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder for 30 seconds until evenly combined.
- Cut or grate the cold butter into the flour mixture. Use a pastry cutter or your fingertips to work the butter in until the mixture resembles coarse, pea-sized crumbs with visible butter flecks.
- Add the shredded cheddar, diced ham, and chopped chives to the butter-flour mixture. Toss gently with your hands or a spatula until everything is evenly coated.
- Pour the cold heavy cream into the center of the dry mixture. Stir with a fork or spatula just until a shaggy dough forms, being careful not to overmix.
- Turn the dough onto a lightly floured surface and gently pat into an 8-inch round disc about 1 inch thick. Cut into 8 even wedges using a sharp knife or bench scraper.
- Transfer wedges to the prepared baking sheet, spacing them 2 inches apart. Brush the tops generously with egg wash (egg whisked with milk).
- Bake for 18-22 minutes until deep golden brown and the cheese is bubbly around the edges. Let rest on the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Nutrition
Notes
- Keep all ingredients cold — butter, cream, and even the mixing bowl if your kitchen is warm. This is essential for flaky layers.
- Shred your own cheese from a block rather than using pre-shredded bags for better melting and bolder flavor.
- Work the dough gently and stop mixing as soon as it comes together. Overworking leads to dense, tough scones.
- Freeze the butter for 10-15 minutes and grate it into the flour using a box grater for even distribution and ultra-flaky texture.
- Substitute Gruyere, smoked gouda, or pepper jack for the cheddar to change up the flavor profile.
- Make ahead: prepare the dough, cut into wedges, and refrigerate overnight or freeze unbaked for up to 2 months. Bake from frozen, adding a few extra minutes.
- Store baked scones at room temperature for 2 days or refrigerate for up to 5 days. Reheat in a 300°F oven for 8-10 minutes to restore crispness.
- Avoid microwaving leftover scones as it makes the exterior soft instead of crisp.
- For a spicy kick, add a pinch of cayenne or a few dashes of hot sauce to the dry ingredients.
- Serve warm with butter and honey for a sweet-savory contrast, or alongside soup and salad for a complete meal.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These ham and cheese scones have become one of my go to recipes whenever I want something savory and homemade without spending my whole morning in the kitchen.
They are simple enough for a weekday breakfast but special enough to serve guests at a weekend brunch.
Give this recipe a try the next time you have leftover ham in the fridge, and let me know how yours turn out in the comments below.
I would love to see your version, so feel free to share a photo here.
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- Peach Scones
- Strawberry Lemon Poppy Seed Scones
- Biscuits And Gravy Breakfast Casserole
- Cunettos Garlic Cheese Bread
- Air Fryer Bacon
