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!
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?!
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.
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.
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.
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.
… anyone else getting hungry?! ↓
For more Savory Scone Recipes, Check Out:
- Rosemary, Parmesan, and Ham Scones
- Zucchini Cheddar Scones
- Sour Cream and Chive Scones
- Bacon, Pepper Jack, and Jalapeno Scones
- Sun-dried Tomato Scones
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.
If you try this recipe for ham and cheese scones, 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. ♥
Ham and Cheese Scones
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
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- 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.
- Add in the cheese, ham, and scallions and gently fold them into dough with a spatula.
- 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.
- Bake for 18-20 minutes, or until the tops are lightly golden brown.
- Cool for 5 minutes on the tray, then serve warm.
Amber says
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 🙂
Helene says
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!
bakerbynature says
Hi Helene. I’d say about a 1/2 cup 😉
christine says
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!
bakerbynature says
Hi Christine! I think it could work as is, since it’ll bake for 20 minutes or so. I can’t wait to hear how they turn out 🙂
Lexie says
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!
bakerbynature says
These are totally safe for a scone newbie 🙂 So sweet of you to bake for your local fire department, too!!! Love it!
Jackie Woody says
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?
Oriane says
I never see so colorful scones. They are beautiful !
bakerbynature says
Thank you! They’re colorful and SO flavorful 🙂
Lauren says
My dough was dry and crumbly. I couldn’t even use all of it 🙁
I’m not sure what I did wrong!
bakerbynature says
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
Lauren says
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!! 🙂
Kari says
How would these turned out if I used lowfat milk, cheese, and yogurt?
Jennifer says
Does anyone know the nutritional value for these? I am type 2 diabetic and wondering if I could eat these.
Jill says
Can these be made gluten free??