Ham and Cheese Scones

Ham and Cheese Scones bring everything people love about a warm bakery-style scone into a savory, satisfying bite. They bake up tall and tender, with crisp golden edges, buttery layers, smoky ham, sharp cheddar, and fresh chives tucked throughout. A little Dijon adds depth without taking over, while black pepper keeps the flavor balanced and lively.

These savory scones are simple enough for a relaxed weekend breakfast, yet polished enough for brunch, lunch, or a holiday table. The dough comes together quickly, while a short chill helps each wedge rise beautifully and hold its shape. Serve them warm with butter, alongside eggs, or with a comforting bowl of soup. They are also excellent straight from the baking sheet, which is usually how the first one gets claimed.

Recipe Yield: 8 scones

INGREDIENTS

2 1/4 cups all-purpose flour, spooned and leveled, plus more for shaping
6 tbsp cold unsalted butter, cut into small cubes
1 cup freshly shredded sharp cheddar cheese, divided
3/4 cup finely diced cold cooked ham, patted dry
1 tbsp baking powder
2 tsp granulated sugar
1/2 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp freshly ground black pepper
2 tbsp finely chopped fresh chives
2/3 cup cold heavy cream, plus 1–2 tbsp if needed
1 large egg
2 tsp Dijon mustard
1 tbsp heavy cream, for brushing

INSTRUCTIONS

1. Prepare the oven:
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

2. Combine the dry ingredients:
Whisk the flour, baking powder, sugar, salt, garlic powder, and black pepper in a large bowl.

3. Cut in the butter:
Add the cold butter. Work it into the flour with a pastry cutter or fingertips until uneven pea-sized pieces remain.

4. Add the fillings:
Stir in 3/4 cup cheddar, the ham, and chives until evenly coated with the flour mixture.

5. Mix the dough:
Whisk 2/3 cup heavy cream, the egg, and Dijon in a small bowl. Pour over the flour mixture and gently fold until a shaggy dough forms. If dry flour remains, add extra cream 1 tbsp at a time just until the dough holds together.

6. Shape and chill:
Turn the dough onto a lightly floured surface and gently press it together without kneading. Pat into an 8-inch circle about 1 inch thick. Cut into 8 wedges and arrange them 2 inches apart on the baking sheet. Freeze for 15 minutes.

7. Finish the scones:
Brush the chilled scones with 1 tbsp heavy cream. Sprinkle evenly with the remaining 1/4 cup cheddar.

8. Bake and serve:
Bake for 22–25 minutes, until well risen, golden on top, and deeply golden around the edges. Cool on the baking sheet for 10 minutes before serving warm.

Helpful Tips to Perfect This Recipe

• Measure the flour lightly: Spoon the flour into the measuring cup and level the top. Scooping directly from the container can pack in too much flour and create dry scones.
• Keep the ingredients cold: Cold butter, cream, ham, and cheese help the scones rise tall while creating tender, flaky layers.
• Follow the dough, not only the measurement: The dough should look shaggy yet hold together when pressed. Add extra cream only when dry flour remains in the bowl.
• Handle the dough gently: Press it together without kneading or repeatedly reshaping it. Too much handling can make savory scones dense instead of tender.
• Reheat for freshly baked results: Refrigerate cooled scones in an airtight container for up to 3 days. Reheat at 350°F for 6–8 minutes to restore their crisp edges and soft centers.