Ham and Cheese Scones
Buttery, flaky, and studded with salty ham and sharp melted cheddar, these savory scones come together in about 35 minutes with basic pantry staples plus a few fridge items. 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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1sconeCalories: 310kcalCarbohydrates: 24gProtein: 11gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 520mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 8IUVitamin C: 2mgCalcium: 15mgIron: 8mg
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