Savory Ham & Cheese Scones Recipe

Introduction

These savory ham and cheese scones are a perfect blend of flaky, buttery texture with bursts of sharp cheddar and smoky ham. Ideal for breakfast or a savory snack, they are easy to prepare and wonderfully satisfying.

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
• 1 Tablespoon (12g) granulated sugar
• 2 and 1/2 teaspoons baking powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 Tablespoons chopped fresh chives
• 1 cup (about 100g or 3.5 oz) shredded cheddar cheese
• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
• 2/3 cup (160ml) cold buttermilk, plus 1 Tablespoon for brushing
• 1 large egg, separated
• 3/4 cup (about 110g or 3 oz) finely chopped ham
• Optional for topping: flaky sea salt

Instructions

1. Step 1: Whisk together flour, sugar, baking powder, garlic powder, salt, and pepper in a large bowl. Stir in chives and shredded cheese.
2. Step 2: Grate frozen butter using a box grater. Add to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture forms pea-sized crumbs. Place in the refrigerator or freezer while mixing wet ingredients.
3. Step 3: Whisk buttermilk and egg yolk together, reserving the egg white for brushing later. Pour this over the flour mixture, add ham, and mix until dough clumps together.
4. Step 4: Turn dough onto a lightly floured surface. With floured hands, form a ball; dough will be sticky. Adjust with a little more flour or 1–2 tablespoons of cold buttermilk if needed. Press into an 8-inch disc and cut into 8 wedges for triangle scones. Alternatively, for drop scones, drop 1/4 cup portions 3 inches apart on a lined baking sheet.
5. Step 5: Whisk reserved egg white with 1 tablespoon buttermilk and brush lightly on scones. Sprinkle with flaky sea salt if desired. This can be done before or after refrigerating.
6. Step 6: Refrigerate scones on a plate or baking sheet for at least 15 minutes.
7. Step 7: Preheat oven to 400°F (204°C). Line baking sheets with parchment paper or silicone mats. Arrange scones 2–3 inches apart if making multiple batches.
8. Step 8: Bake for 22–25 minutes until golden brown on edges and lightly browned on top. Let cool on baking sheets for a few minutes before serving.

Tips & Variations

• Use frozen butter to achieve tender, flaky scones with light texture.
• For a milder flavor, substitute ham with cooked bacon or omit for a vegetarian version.
• Try adding a teaspoon of smoked paprika or cayenne for a subtle spicy kick.
• Serve warm with butter or a smear of cream cheese for extra richness.
• For smaller scones, cut the dough into 10–12 wedges or make drop scones using a tablespoon to portion dough.

Storage

Store leftover scones at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. They tend to soften by the second day. Reheat gently in a low oven or microwave to restore warmth and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these ham and cheese scones?

Yes, you can freeze baked scones. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag for up to 2 months. Thaw at room temperature and reheat before serving.

Can I use regular milk instead of buttermilk?

Regular milk can be used, but to mimic buttermilk’s acidity, add 1 tablespoon of lemon juice or white vinegar to 2/3 cup milk and let it sit for 5 minutes before using. This helps activate the baking powder for better rise.

Savory Ham & Cheese Scones Recipe

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4.9 from 73 reviews

These Savory Ham & Cheese Scones are a delicious, flaky treat perfect for breakfast, brunch, or a savory snack. Made with sharp cheddar cheese, chopped ham, fresh chives, and buttermilk, these scones bake up golden and tender with a buttery crumb. The combination of ham and cheese adds a satisfying savory depth, while the fresh chives bring a mild onion flavor. Whether served warm with butter or as a quick grab-and-go snack, these scones are sure to delight.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 22-25 minutes
• Total Time: 40 minutes
• Yield: 8 large scones or 10–12 drop scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
• 1 Tablespoon (12g) granulated sugar
• 2 and 1/2 teaspoons baking powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 Tablespoons chopped fresh chives

Cheese and Meat

• 1 cup (about 100g or 3.5 oz) shredded cheddar cheese
• 3/4 cup (about 110g or 3 oz) finely chopped ham

Fats

• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen

Wet Ingredients

• 2/3 cup (160ml) cold buttermilk, plus 1 Tablespoon for brushing
• 1 large egg, separated

Optional Topping

• Flaky sea salt

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, salt, and pepper. Stir in the chopped fresh chives and shredded cheddar cheese until evenly distributed.
2. Incorporate butter: Grate the frozen butter using a box grater and add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to combine the ingredients until the mixture resembles pea-sized crumbs. To keep the mixture cold, place it in the refrigerator or freezer while preparing the wet ingredients.
3. Combine wet ingredients and add ham: Whisk together the cold buttermilk and egg yolk in a separate bowl, reserving the egg white for later. Pour this wet mixture over the flour and cheese mixture, then add the finely chopped ham. Mix until the dough starts to clump together.
4. Shape the dough: Turn the dough onto a lightly floured work surface. With floured hands, work the dough into a sticky ball, adjusting with more flour if too sticky or a tablespoon or two of cold buttermilk if too dry. Press dough into an 8-inch disc.
5. Cut into scones: Using a sharp knife or bench scraper, cut the disc into 8 wedges for triangle scones. Alternatively, for smaller drop scones, continue mixing the dough until combined, then drop about 1/4 cup portions 3 inches apart on a lined baking sheet.
6. Brush and add topping: Whisk together 1 tablespoon buttermilk with the reserved egg white and lightly brush this over the scones. Optionally, sprinkle flaky sea salt on top. You can do this before or after refrigerating.
7. Chill scones: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to chill and help them hold shape during baking.
8. Preheat oven: While chilling the dough, preheat your oven to 400°F (204°C).
9. Prepare baking sheets: Line a large baking sheet with parchment paper or a silicone baking mat. If making mini or drop scones, use two baking sheets. After chilling, arrange scones 2–3 inches apart on the prepared sheets.
10. Bake: Bake the scones for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from oven and let cool on baking sheets for a few minutes before serving.
11. Storage: Leftover scones can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. Note that scones become softer by the second day.

Notes

• Using frozen butter helps create a flaky texture by preventing it from melting too quickly during mixing.
• If the dough is too sticky to handle, add a bit more flour; if it’s too dry and crumbly, add a little more buttermilk.
• For smaller, drop-style scones, drop dough by 1/4 cup portions spaced apart on a baking sheet.
• Flaky sea salt on top adds a pleasant texture and flavor contrast but is optional.
• Chilling the dough before baking helps the scones hold their shape and enhances flakiness.
• Scones are best enjoyed fresh and warm but can be stored for a few days with slight texture changes.

Keywords: savory scones, ham and cheese scones, breakfast scones, cheddar cheese scones, easy scone recipe, buttermilk scones