This delicious savory scone recipe is chock full of juicy ham, cheddar cheese and chives. These Ham and Cheese Scones are the perfect balance between the buttery, crumbly yet moist texture of the scones to the savoury depth of ham and cheese, making them a delicious addition for any occasion!
Scones are one of the most simple things make because they only require a few ingredients, most being pantry staples and minimal prep time. This is a very basic scone recipe and everything comes together in one bowl which means easy clean up! This savory version is absolutely delicious and the pockets of cheese paired with the juicy ham inside are to die for.
Have leftover ham from dinner or a holiday like Easter or Thanksgiving? These scones are so perfect to use some of it up! I always bake a fresh batch of ham and cheese scones when I have leftover ham. These would also be delicious to make for brunch!
Why you'll love this recipe
- Super easy, one bowl recipe!
- The scone's flaky and buttery texture contrasts beautifully with the hearty ham and gooey melted pockets of cheese in each bite.
- Have leftover ham? These ham and cheese scones are perrrrfect for that!
- All-purpose flour
- Light brown sugar
- Baking powder
- Baking soda
- Unsalted butter: Grating frozen butter into the dough helps the butter stay extra cold while handling.
- Sharp cheddar cheese: Use freshly shredded cheese for best results.
- Colby jack cheese: Use freshly shredded cheese for best results.
- 1 Hatfield® Ham Steak diced
- Sour cream
Substitutions & Variations
- Different meat: Substitute the ham with thick-sliced bacon or diced and cooked sausage.
- Cheese: Use a different type of cheese, such as gruyere or swiss.
- Cheese scones: Omit all meat and use a blend of your favorite cheeses in the same quantity that the recipe calls for to make a super easy cheese scone recipe. Keep the chives for a cheese and chive scones version.
How to make a cheese scone:
Like I mentioned earlier, you only need one bowl to make this super easy savory scone recipe!
- Toss all of the dry ingredients, grate the butter and combine.
- Next you'll add the ham, chives and cheese and mix in the wet ingredients. I like to use a mixture of cheddar and colby jack cheese because I like the way they taste together, but you can feel free to use one kind, or switch out the mixture to something else that you like.
- Once the dough is together, you'll pat it down into a large circle about 1 ½" thick and cut them into 8 even triangles.
- Place them on a parchment lined pan, sprinkle with more cheese and bake!
Store ham and cheese scones at room temperature for up to 3 days stored in an airtight container.
To freeze: Prepare the recipe all the way up until ready to bake. Push the scone dough triangles together into a circle loosely and wrap tight with a layer of plastic wrap and then a layer of foil. Place into a large resealable bag and freeze for up to 3 months. Bake from frozen on a parchment-lined baking sheet, separating the triangles slightly.
For flakey scones, you need COLD butter. I freeze my butter and grate it frozen into the dough for all of my scone recipes.
Be mindful not to over-mix the dough. This will make the scones tough and dense.
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Ham and Cheddar Scones
- 2 cups all-purpose flour
- ⅓ cup light brown sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter frozen
- ¼ cup sharp cheddar cheese shredded
- ¼ cup colby jack cheese shredded
- ¼ cup chives
- 1 Ham Steak diced
- ½ cup sour cream
- 1 large egg
- Preheat oven to 400°F and set oven rack to the middle position. Line a baking sheet with parchment paper, set aside.
- In a medium-sized bowl, gently toss flour, brown sugar, baking powder, baking soda and salt.
- In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.
- Grate frozen butter into mixture. Using your hands, work in the butter until the mixture resembles a coarse meal. Add both cheeses, reserving 2 tablespoons for later, chives and ham. Gently stir in sour cream mixture until just about combined. Do not over work the dough! Again, very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.
- Place dough on a lightly floured surface and lightly pat into an 8" circle about ¾" thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet. You can arrange them in two rows, 4 in each row, or arrange them in a circle shape - leaving about 1" between each one. Sprinkle reserved cheese on top of scones.
- Bake scones for 15-17 minutes or until the tops begin to golden. Don't take them out too early or they will be too soft. Allow them to cool for 10 minutes on the pan before transferring onto a wire rack to finish cooling completely.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.