Baker by Nature

A Baking Blog by Ashley Manila

Ham and Cheese Scones

There’s nothing like pulling a warm tray of ham and cheese scones out of the oven! The best part? They’re SO easy! Perfect for Easter brunch or to use up leftover Easter ham!

There's nothing like pulling a warm tray of ham and cheese scones out of the oven! The best part? They're SO easy!

Ham and Cheese Scone Recipe

Goooooood morning! How’s your week so far? Anything exciting going on? I’m typing this up, bolting to an early morning yoga class, then heading to the airport! SO excited. I’ll be in gone for 5 weeks (!!!), but don’t worry, I have plenty of new recipes to keep you busy in the kitchen. And who knows… maybe I’ll even cook a little abroad! Maybe.

But first, breakfast! I made these savory scones for you earlier in the week and it was love at first bite. Gooey cheese, plenty of black forest ham, and fresh scallions all baked up in a flaky, buttery scone… I mean, does it get any better?!

There's nothing like pulling a warm tray of ham and cheese scones out of the oven! The best part? They're SO easy!

These scones are:

  • savory
  • flaky
  • buttery
  • melt-in-your-mouth tender
  • slightly crunchy at the edges
  • loaded with ham and cheese
  • sprinkled with fresh scallions
  • perfect for breakfast, brunch, or dinner
  • and incredibly hard to resist… especially warm from the oven.

There's nothing like pulling a warm tray of ham and cheese scones out of the oven! The best part? They're SO easy!

As mentioned earlier, these scones are really easy! To make them you’re going to need flour, salt, black pepper, baking powder, baking soda, brown sugar, butter, an egg, plain full-fat yogurt, whole Milk, cheddar cheese, ham, and fresh scallions. I know, it’s quite a list! But all of these ingredients combined is what makes these scones SO incredible.

Now. I know I’m like a broken record with this tip, but it’s worth saying again: the key to flaky, bakery-style scones is very, very, very COLD BUTTER.

Why cold butter? Please read on! Cold butter is what creates scones that are flaky, just slightly crumbly, and tender. If your butter is warm and melts before baking, you’re going to loose those buttery layers that are essential to a scone. When it comes time to add the butter into the dough, you should resist using your hands, if possible, since body heat will quickly melt the butter. Instead, use a pastry cutter or two forks. My favorite method is grating the butter then quickly working it into the dough with two forks.

There's nothing like pulling a warm tray of ham and cheese scones out of the oven! The best part? They're SO easy!

To cut the scones, simply use a large, sharp knife to slice the circle into 8 even triangles. And remember, scones are very forgiving, so don’t beat yourself up if they look a little… rustic. The trick is to work very quickly and try not to handle the dough too much. If your dough feels warm or very sticky, simply pop it back into the fridge or freezer for a few minutes and let it chill, then get back to work.

There's nothing like pulling a warm tray of ham and cheese scones out of the oven! The best part? They're SO easy!

I chose to top these scones with extra ham, cheese, and scallions. This part is totally optional, but I just couldn’t resist taking it to the next level. If you’re not going to eat these right away, I’d suggest skipping the extra toppings. Trust me, they have plenty of yummy hiding inside.

There's nothing like pulling a warm tray of ham and cheese scones out of the oven! The best part? They're SO easy!

… anyone else getting hungry?! ↓

There's nothing like pulling a warm tray of ham and cheese scones out of the oven! The best part? They're SO easy!

For more Savory Scone Recipes, Check Out:

These flaky and flavorful ham and cheese scones are perfect for pretty much any meal, but would be especially lovely for Easter brunch or Mother’s day.

There's nothing like pulling a warm tray of ham and cheese scones out of the oven! The best part? They're SO easy!

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥

There's nothing like pulling a warm tray of ham and cheese scones out of the oven! The best part? They're SO easy!

There's nothing like pulling a warm tray of ham and cheese scones out of the oven! The best part? They're SO easy!

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Ham and Cheese Scones

Prep

Cook

Total

Yield 8 scones

Flaky, buttery, super delicious ham and cheese scones! Perfect for breakfast, brunch, snack time, or dinner.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup light brown sugar, packed
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, at room temperature, beaten
  • 1/2 cup plain full-fat yogurt
  • 2 tablespoons whole Milk
  • 4 ounces cheddar cheese, shredded
  • 4 ounces ham, diced
  • 1/3 cup scallions, chopped

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl add the flour, salt, pepper, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg, yogurt, and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
  3. Add in the cheese, ham, and scallions and gently fold them into dough with a spatula.
  4. Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
  5. Bake for 18-20 minutes, or until the tops are lightly golden brown.
  6. Cool for 5 minutes on the tray, then serve warm.

Notes

*Add a little extra ham, cheese, and scallions on top of each scone before baking if you'd like yours to look like mine do in the photos. *These scones are best eaten the day they are baked. *You can flash freeze the baked scones for up to 2 months.

Courses Breakfast

Cuisine Scones

Nutrition Facts

Serving Size 1 scone

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Comments

  2. Matilda Mancer says

    February 27, 2016 at 4:15 am

    I made these last night and omggggg so good! I added the extra cheese and stuff like in your photos… amazing. My boyfriend ate 4 in one sitting!!! Thank you for this recipe, and looking forward to trying more of yours out.

    Reply

  3. Rebecca says

    March 19, 2016 at 12:43 pm

    We tried these this morning and they are definitely going to my keeper recipes! I omitted the sugar and substituted swiss cheese for the cheddar. Very good!! Next time I want to add some jalapeño and go with sharp cheddar.

    Reply

  4. Laura says

    March 21, 2016 at 8:11 pm

    The recipe calls for 1 stick (4 ounces) of butter. However my butter comes in 8 ounce sticks. Is 4 ounces correct, or a full stick which is 8 ounces?
    Thank you!

    Reply

    • bakerbynature says

      March 25, 2016 at 1:42 pm

      Hi Stephanie. While I’ve never tried that, I think it should work just fine! You can also freeze the dough, after it’s cut, then bake them the next day, just add an extra 2 minutes or so.

      Reply

  9. Sandy says

    March 29, 2016 at 4:07 pm

    Doubled the recipe and the dough was so dry I could hardly get them to the pan without them falling apart.
    After baking they held together better but were still kind of dry. Will definitely try again.

    Reply

    • bakerbynature says

      March 29, 2016 at 5:39 pm

      Hi Sandy. I don’t recommend doubling this recipe, but instead making two separate batches. If the batter is still dry, you can always add an extra tablespoon or so of milk.

      Reply

  10. Julia says

    August 19, 2016 at 5:06 pm

    Am I reading that correctly? One TABLESPOON of baking powder, or should it be one teaspoon? That seems like a ton of baking powder. Thanks!

    Reply

    • bakerbynature says

      March 13, 2017 at 1:57 pm

      Hi Lauren. So sorry to hear that! Did you knead the dough together for a while? Scone dough is kind of like pie crust in the sense that for the first few minutes it’s a dry, crumbly mess, but as you continue to pinch and push the dough together, it becomes workable. That said, the dough should be shaggy, even when it’s assembled. They’ll go into the oven looking kind of dry and lumpy and emerge looking incredible! I call it scone magic haha. It’s also possible the dough just needed an extra tablespoon or two of liquid. All flour brands absorb liquid differently, so if you try again I would suggest adding just a little more liquid and seeing if it helps 🙂 Just be sure not to add too much, other wise they’ll come out too soft. If there’s anything else I can help with, just let me know! xoxo

      Reply

      • Lauren says

        March 13, 2017 at 2:20 pm

        Thanks for the advice! I think I could have worked the dough more and maybe added a bit more milk. Either way, the scones that did come out are great! I will definitely be making these again. Thanks again!! 🙂

        Reply

  16. Jackie Woody says

    April 6, 2017 at 1:50 pm

    Hello, I’m hosting a brunch and think these would be terrific. So would you suggest making dough with the ham and cheese and freeze the day before? Then the next morning take out and thaw and decorate with extras on top?

    Reply

  17. Lexie says

    April 10, 2017 at 2:41 pm

    These look so good! i’m trying to make some goodies for our newest local fire department up the street to welcome them into the neighborhood! i’ve never made scones before! are these safe for a scone newbie!?

    Thanks so much,

    girl just trying to show some appreciation!

    Reply

  18. christine says

    April 10, 2017 at 7:10 pm

    hello! we just happen to have some prosciutto ham in the fridge at the moment. would it be ok to chop it up ‘as is’ and throw it in the batter? or would you fry it up a bit? thank you! very excited to use your recipe!

    Reply

  19. Helene says

    April 15, 2017 at 9:43 pm

    Hi! I quant to do this but for me 4 ounces of cheese and ham? It Will be what in cups ? Thanks! Sorry for my english!

    Reply

  20. Amber says

    May 24, 2017 at 8:26 pm

    I’ve never commented on a blog before, but here I am! I found one of your recipes on Pinterest, which lead me to your blog and I pretty much want to make EVERYTHING! Scones are great because you usually have all the ingredients on hand–and I did, yay! So easy to make and came out perfectly. I ate one..then another…and I’ll probably have another for dinner (maybe with a runny fried egg?!). These would be great to pack for a picnic or hiking.

    Thanks for sharing your amazing recipes, can’t wait to try another one soon 🙂

    Reply

  21. Dawn says

    June 12, 2017 at 10:22 pm

    These look amazing! Is the brown sugar necessary? I am really trying to cut out sugar in breakfasts for my kids.

    Reply

  22. Karen says

    July 1, 2018 at 8:27 pm

    These are incredible!! I make a lot of scones and my husband says these are the best I’ve ever made. I didn’t have scallions so I grated some red onion and it worked great! I think the fact that I used greek yogurt also made them richer. Thanks for this recipe – it will be a new favorite!!

    Reply

  23. Melody says

    November 14, 2018 at 11:14 pm

    Excellent. I left out the brown sugar and did have to add 2 Tbs extra of milk. Next time I’ll weigh the flour so it will be consistent from batch to batch … a help to people who aren’t proficient cooks. It’s becoming a lost art. Next time I’ll add some herbs … maybe herbs de provence or just some thyme.

    Reply

  24. Victoria says

    February 6, 2019 at 12:47 pm

    I love this recipe, my scones came out looking great! I had to add a little bit more milk to the dough at the end to be able to kneed it on the table top, plus some extra flour for dusting the surface. In terms of the taste, I’ll leave out the sugar next time because I found them to be too sweet with the savoury fillings. Other than that, they are beautiful!

    Reply

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