Ham and Cheese Scones Recipe

ByJulia
Jump to Recipe· 4.5 from 7 reviews

If you’re on the hunt for a savory treat that’s perfect for breakfast, brunch, or even a cozy snack, I have just the thing for you. This Ham and Cheese Scones Recipe is absolutely fan-freaking-tastic—flaky, buttery, loaded with melty cheddar, and studded with salty ham and fresh chives. I can’t tell you how many times I’ve whipped these up for weekend mornings, and every time they disappear way too quickly. Stick with me here, and I’ll show you all the tricks to nail these every single time.

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Why This Recipe Works

  • Perfectly Flaky Texture: Using frozen butter grated into the flour ensures the scones stay light and flaky with lovely layers.
  • Savory Flavor Balance: The combination of sharp cheddar, smoky ham, and fresh chives creates a complex, rich flavor that keeps you coming back for more.
  • Versatile and Easy: This recipe allows for both traditional wedge-shaped scones and quick drop scones, so you can pick your favorite style or save time.
  • Make Ahead Friendly: The dough freezes beautifully, making it perfect for prepping in advance and baking fresh whenever you want.
Ham and Cheese Scones, savory scones recipe, cheese and ham baked goods, easy brunch scones, buttery ham cheese snacks - The image shows six triangular scones scattered on a white marbled surface. Each scone is golden brown with a slightly rough texture dotted with melted orange cheese and small pieces of pink ham. Some scones have small green herbs sprinkled on top. One scone is broken open near the top left corner, showing a soft, fluffy inside with bits of cheese and ham embedded throughout. There is a small cube of ham near the center and a few cheese shreds and herb bits around the scones. The lighting is bright, highlighting the scones' crusty edges and soft crumb interiors. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Ham and Cheese Scones Recipe plays a vital role in creating the perfect blend of texture and flavor. From flaky butter to tangy buttermilk, here’s why these staples come together so well and my top tips for picking them.

Ham and Cheese Scones, savory scones recipe, cheese and ham baked goods, easy brunch scones, buttery ham cheese snacks - Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a few granulated sugar crystals in a small white bowl, a small white bowl containing pale, fine baking powder powder, a small white bowl with light beige garlic powder, a small white bowl with coarse sea salt flakes, a small white bowl holding freshly ground black pepper, a small bunch of fresh green chives with delicate stalks and tiny purple flowers, a neat pile of shredded bright orange cheddar cheese, several small cubes of cold pale yellow unsalted butter, a small white bowl filled with creamy cold buttermilk, one whole clean brown egg with uncracked shell, a small mound of finely chopped fresh pink ham, all arranged symmetrically and proportionally on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The base of the scone dough; make sure to spoon and level for accurate measurement to keep scones from being too dense.
  • Granulated sugar: Just a touch adds balance to the savory ingredients and helps with browning.
  • Baking powder: The leavening agent that gives your scones their rise and tender crumb.
  • Garlic powder: Adds a subtle, comforting depth without overpowering the other flavors.
  • Salt and pepper: Essential seasonings; freshly ground pepper makes a noticeable difference.
  • Fresh chives: Offers a bright, onion-y freshness that pairs beautifully with ham and cheese.
  • Cheddar cheese: Sharp and melty, cheddar is my go-to, but feel free to experiment with your favorites.
  • Frozen unsalted butter: Keeping it frozen is key to achieving flaky, tender scones.
  • Cold buttermilk: Adds acidity for tender crumb and a slight tang that makes these scones special.
  • Egg yolk and white: Egg yolk enriches the dough while the white is used for a shiny glaze.
  • Finely chopped ham: Adds savory saltiness and meaty texture—fresh or leftover ham works great.
  • Flaky sea salt (optional topping): Sprinkling this on top before baking adds a satisfying crunch and salt pop.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love most about this Ham and Cheese Scones Recipe is how easy it is to customize. Whether you want to swap cheeses or add fresh herbs, it adapts perfectly to what you have on hand and your preferences.

  • Cheese Swap: I once used pepper jack instead of cheddar for a little spicy kick, and my family loved the bold twist.
  • Herb Variation: If you’re not a chive fan, parsley or green onions work wonderfully — I sometimes mix both when I want extra freshness.
  • Meat Substitutes: Don’t like ham? Try cooked bacon or sausage bits as a savory alternative; both are delicious.
  • Mini Scones: For tea parties or snacks, press the dough into smaller discs and cut more wedges—you’ll have perfect bite-sized treats.

Step-by-Step: How I Make Ham and Cheese Scones Recipe

Step 1: Mix the Dry Ingredients & Add Cheese and Chives

Start by whisking together your all-purpose flour, sugar, baking powder, garlic powder, salt, and pepper in a large bowl. This gives an even distribution of flavors and leavening. Stir in the fresh chopped chives and shredded cheddar. Mixing these in dry keeps the cheese from clumping and helps it distribute through the dough evenly later. This part always smells amazing—those cheddar and chive aromas will have you excited already!

Step 2: Grate in Frozen Butter and Cut It In

Here’s a game-changer—don’t melt the butter! Instead, freeze it until hard and grate it using a box grater right over your flour mixture. The tiny bits of cold butter are your secret to flaky layers. Use a pastry cutter, two forks, or your fingertips to quickly combine until you get pea-sized crumbs. Don’t overwork the dough here or those butter bits will melt prematurely—it should still look patchy and crumbly. Then pop it back in the fridge or freezer while you prepare your wet mix.

Step 3: Combine Buttermilk, Egg Yolk and Ham, then Mix to Dough

Whisk together cold buttermilk and the reserved egg yolk—this combination lends richness and a slight tang that complements the ham and cheese beautifully. Pour this into the flour mixture, then fold in the chopped ham. Mix gently until the dough just starts to hold together in a clump. It will be sticky, and that’s okay! If it feels too dry, add a tablespoon or two of buttermilk; if too wet, sprinkle in a bit more flour.

Step 4: Shape and Cut or Drop Your Scones

For classic wedges, turn the dough out onto a lightly floured surface and press it into an 8-inch disc. Use a sharp knife or bench scraper to slice into 8 wedges. If you’re short on time, go for drop scones by spooning 1/4 cup dollops onto a baking sheet. Either way, chill them in the fridge for at least 15 minutes before baking—this step helps the butter stay cold and the scones rise better.

Step 5: Egg White Brush and Optional Topping

Mix together the egg white with a tablespoon of buttermilk and brush this lightly over the scones for a gorgeous golden finish. I love adding a sprinkle of flaky sea salt on top — it adds a tiny burst of salty crispness that I swear makes these next-level.

Step 6: Bake Until Golden and Irresistible

Pop your scones into a 400°F (204°C) oven for 22-25 minutes until golden and just browned on top. They should smell incredible and look flaky with a tender crumb when torn open. Resist the urge to slice them too early—letting them cool for a few minutes helps them finish setting so they don’t crumble.

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Pro Tips for Making Ham and Cheese Scones Recipe

  • Keep Butter Frozen: Using frozen butter and grating it results in better flakiness than cubing soft butter.
  • Don’t Overmix: Stir the dough until it just comes together to keep your scones tender, not tough.
  • Chill Before Baking: Refrigerate the dough or shaped scones prior to baking to prevent spreading and improve height.
  • Use a Sharp Knife: When cutting wedges, a clean, sharp knife avoids compressing the dough and keeps edges neat for better rise.

How to Serve Ham and Cheese Scones Recipe

Ham and Cheese Scones, savory scones recipe, cheese and ham baked goods, easy brunch scones, buttery ham cheese snacks - The image shows three thick rectangular scones stacked one on top of another on a light green folded cloth with soft fabric texture. Each scone has a golden-brown crust with uneven texture and visible pieces of pink ham and green herbs inside. The scones have a rough, crumbly surface with small holes and a slightly crispy look. The background is a white marbled texture that highlights the warm colors of the scones. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep it simple with a little extra fresh chive sprinkled on top after baking for a pop of green and brightness. A dollop of softened herb butter or cream cheese alongside also takes these scones to a yummy level that’s hard to resist.

Side Dishes

These scones pair beautifully with a green salad or some roasted tomatoes for a light lunch. For breakfast, I often serve them alongside scrambled eggs or crispy bacon to round out the meal.

Creative Ways to Present

Once, I stacked mini ham and cheese scones on a tiered stand for a brunch gathering and garnished them with rosemary sprigs. It made for a stunning, approachable display that encouraged everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover scones in an airtight container on the counter if I plan to eat them within 2 days. After that, I move them to the fridge where they stay good for up to 5 days, though they do get softer as time goes on.

Freezing

Freezing scone dough wedges before baking is a lifesaver. I freeze them on a baking sheet for an hour, then transfer to a bag. They bake straight from frozen—just add a few extra minutes. Baked scones freeze well too; thaw overnight on the counter and warm gently before serving.

Reheating

Reheating scones in a 300°F (149°C) oven for about 10 minutes restores their crispness and warmth far better than microwaving alone. If you’re in a rush, a quick 30-second zap in the microwave works—just don’t expect them to stay flaky.

FAQs

  1. Can I make these ham and cheese scones without buttermilk?

    Absolutely! If you don’t have buttermilk on hand, mix regular milk with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using—it adds the acidity needed to tenderize the scones and activate the baking powder.

  2. How do I prevent my scones from being dry?

    Over-mixing the dough and using too much flour are the most common culprits. Mix until just combined and be precise when measuring flour—spoon it lightly into your cup and level off to avoid packing. Also, using cold butter and buttermilk keeps moisture balanced for a tender crumb.

  3. Can I substitute another type of cheese or meat in this Ham and Cheese Scones Recipe?

    Definitely! Feel free to use gouda, feta, or pepper jack for cheese. For meat, cooked bacon, sausage, or even diced cooked chicken will work beautifully. This recipe is forgiving and versatile.

  4. How do I make mini ham and cheese scones?

    Press the dough into smaller discs—about 5 inches in diameter—and cut each into 8 wedges. Make sure the ham is chopped finely so the smaller scones hold together well. Bake for 18–20 minutes or until lightly golden.

  5. Can I make the scone dough ahead of time?

    Yes! Prepare the dough through shaping, then cover and refrigerate overnight. When you’re ready, brush with the egg wash and bake as usual. This makes morning prep incredibly easy.

Final Thoughts

This Ham and Cheese Scones Recipe has become a staple in my kitchen because it’s not only delicious but also so adaptable and easy to make ahead. There’s nothing quite like pulling warm scones fresh from the oven, that crisp golden crust giving way to cheddar-melted goodness and savory ham. I’m betting you’ll see why it’s one of my all-time favorites once you try it—you might even find yourself making these for unexpected guests or lazy weekend mornings. So go ahead, give it a shot, and enjoy every flaky, cheesy bite!

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Ham and Cheese Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 7 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

A savory and delicious recipe for ham and cheese scones with chives, perfect for breakfast or a snack. These scones are made with cold butter and buttermilk to achieve a tender, flaky texture, flavored with sharp cheddar cheese and fresh herbs, and baked until golden brown.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 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

Herbs and Cheese

  • 3 Tablespoons chopped fresh chives
  • 1 cup (about 100g or 3.5 oz) shredded cheddar cheese

Butter and Dairy

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
  • 2/3 cup (160ml) cold buttermilk, plus 1 Tablespoon for brushing
  • 1 large egg, separated

Protein and Toppings

  • 3/4 cup (about 110g or 3 oz) finely chopped ham
  • Optional for topping: flaky sea salt

Instructions

  1. Mix Dry Ingredients: Whisk flour, sugar, baking powder, garlic powder, salt, and pepper together in a large bowl. Stir in the chopped fresh chives and shredded cheddar cheese thoroughly to distribute evenly.
  2. Incorporate Butter: Grate the frozen butter using a box grater and add it to the flour mixture. Combine with a pastry cutter, two forks, or your fingers until the mixture resembles pea-sized crumbs. Chill the mixture in the refrigerator or freezer while preparing wet ingredients to keep the butter cold.
  3. Mix Wet Ingredients and Combine Dough: Whisk 2/3 cup buttermilk with the egg yolk in a separate bowl. Pour this mixture over the flour and cheese mixture, then add the chopped ham. Stir until the dough begins to clump together.
  4. Shape Dough: For triangle scones, turn the dough onto a lightly floured surface. Using floured hands, gently form the sticky dough into a ball, adding more flour if too sticky or 1-2 tablespoons more buttermilk if too dry. Press into an 8-inch disc and cut into 8 wedges using a sharp knife or bench scraper. For drop scones, continue mixing dough in the bowl until cohesive, then drop 1/4 cup portions 3 inches apart on a baking sheet lined with parchment.
  5. Brush and Chill: Whisk 1 tablespoon buttermilk with the reserved egg white and brush lightly onto the scones. Sprinkle with flaky sea salt if desired. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to firm up.
  6. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper or a silicone baking mat. Use two sheets if baking smaller scones.
  7. Bake Scones: Arrange chilled scones 2–3 inches apart on the prepared baking sheet(s). Bake for 25 minutes or until the edges are golden brown and tops lightly browned. Remove from the oven and let cool on the baking sheets for a few minutes before serving.

Notes

  • Freeze scone dough wedges on a plate or baking sheet for 1 hour before transferring to a freezer bag for up to 3 months. Bake from frozen with extra baking time or thaw overnight in the refrigerator.
  • Freeze baked and cooled scones for up to 3 months. Thaw at room temperature or in the refrigerator, and warm before serving.
  • For overnight prep, make the dough through shaping but do not bake. Cover and refrigerate overnight, then bake the next day.
  • If you don’t have a box grater for butter, finely cube very cold butter instead.
  • You can substitute chives with parsley or chopped green onions.
  • Swap cheddar cheese for feta, gouda, pepper jack, or your favorite cheese.
  • Omit ham for cheese-only scones or replace with cooked bacon or sausage.
  • If scones spread too much during baking, remove and gently reshape with a rubber spatula while hot.
  • For mini scones, press dough into two 5-inch discs and cut each into 8 wedges; bake for 20 minutes.

Nutrition

  • Serving Size: 1 scone
  • Calories: 280 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 65 mg

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