Ham, Cheese, And Scallion Scones Recipe

Scones may seem like a dish you should leave to credentialed bakers, but if you've never tried baking a batch on your own, you may be surprised at just how easy it can be. "This is a classic savory scone recipe: buttery, tender, and riding the line between salty and sweet, particularly with the addition of sharp cheddar cheese and cubed ham," says recipe developer Katie Rosenhouse. "Overall, this is a scone recipe that's meant to be quick, fuss-free, and incredibly delicious."

And when you have a recipe like this sweet and savory option that combines a little bit of sweetness with the rich flavors of cheese, ham, and scallions, you end up with a scone that can be served and eaten at just about any time of day. "These scones are perfect for breakfast. Served with a side of scrambled eggs, there's nothing more satisfying," says Rosenhouse, adding, "Leftovers make a great afternoon pick-me-up or a light lunch with a side salad." In other words, just make a batch and eat them whenever the urge hits you — they truly could be the perfect meal prep item to help carry you through the week.

Gather the ingredients for ham, cheese, and scallion scones

Making scones from scratch requires quite a few ingredients common to baking. You'll need to gather up all-purpose flour, granulated sugar, baking powder, garlic, ground black pepper, kosher salt, paprika, salted butter (cold and cubed), sharp cheddar cheese, maple ham steak (cut into small cubes), scallions, half-and-half, an egg, and of course, course salt for sprinkling. 

You can be flexible on the type of ham you use, but Rosenhouse has a preference. "I love using maple ham for the subtle additional sweetness it provides," she says.

Mix the dry ingredients for the dough

Get started with a little bit of prep work. Line a baking sheet with parchment paper and set it aside. You want it to already be ready for you when you'll need it. 

Then, in a bowl, combine the flour, sugar, baking powder, garlic powder, black pepper, salt, and paprika. Add the butter in as well, then mix everything with your hands, breaking the butter down into pieces as you mix it in. You'll ultimately only want pea-sized pieces of butter mixed well with the other dry ingredients.  When the dough is all starting to come together, add the cheese, ham, and scallions, and mix again. 

Add the egg and half-and-half to the dry mixture

The dough is almost ready. Simply add ⅔ cup of half-and-half and the egg to a small bowl. Whisk them until they're well-combined and pour them into the dry mixture. "If you don't have half-and-half on hand, using half milk and half cream will have the same effect," says Rosenhouse. "You're looking to add richness and fat to the dough, but straight cream would be overwhelming. The combination of milk and cream gives the scones a flaky, rich, texture, without weighing it down."

Press the dough and chill

The dough should be "shaggy" in its appearance. Pour it out onto the baking sheet you prepped earlier, then form a 4-inch by 14-inch rectangle that's roughly 1 ½ inches thick. Place it in the fridge to keep the dough nice and cool before you're ready to use it — about 30 minutes. "Chilling the dough helps keep the fat (butter) cold, making for flaky layers within the scones. It also helps control the spread when the scones hit the heat of the oven, and makes them easier to cut," explains Rosenhouse. As the dough chills, preheat your oven to 400 F. 

Cut the dough

When the dough has chilled, but before you've thrown it in the oven, you want to cut it into perfect, scone triangles. Rosenhouse suggests doing this by cutting the rectangle of dough into squares before cutting each square diagonally to make the triangles. "When I owned a bakery, we made large batches of scones on sheet pans — and I've never gotten over the consistency of cutting triangles from rectangles. Starting with a rectangle, then portioning into squares, then triangles, gives you perfectly even scones every time," Rosenhouse says. 

When you've cut your triangles, space the pieces out across the prepped baking sheet and brush them with the remaining half-and-half. "Brushing the half-and-half on before baking helps with browning — an egg wash can also be used (or straight cream or milk)," Rosenhouse says. 

Bake and cool before serving

Now it's time for the rubber to hit the road. Pop the pan of uncooked scones into the oven and bake them for 24-26 minutes, shooting for a golden brown crust. When they're ready, pull them from the oven and transfer them to a wire rack to cool before serving while warm. 

"I would server these scones for brunch with all of the traditional brunch favorites, for breakfast with eggs, or on their own with a cup of coffee," Rosenhouse suggests. "These scones have those crisp edges and tender centers that make them impossible to eat slowly." 

Ham, Cheese, And Scallion Scones Recipe
4.9 from 37 ratings
These ham, cheese, and scallion scones put a savory twist on the classic pastry.
Prep Time
Cook Time
ham cheese and scallion scones
Total time: 1 hour, 14 minutes
  • 3 ¼ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 ½ tablespoons baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • ¾ teaspoon kosher salt
  • ½ teaspoon paprika
  • ¾ cup salted butter, cold, cubed
  • 8 ounces sharp cheddar cheese, shredded
  • 8 ounces maple ham steak, cut into small cubes
  • 1 cup thinly sliced scallion
  • ⅔ cup + 2 tablespoons half-and-half, divided
  • 1 large egg
Optional Ingredients
  • Coarse salt, for sprinkling
  1. Line a baking sheet with parchment paper, then set aside.
  2. In a medium bowl, stir to combine flour, sugar, baking powder, garlic powder, black pepper, salt, and paprika. Add butter and work in with your fingertips or a pastry cutter until only pea-sized bits remain visible.
  3. Fold in the cheese, ham, and scallions.
  4. Whisk to combine ⅔ cup of half-and-half with the egg. Pour into dry mixture and toss lightly to combine. Pour the shaggy dough onto the prepared baking sheet and gently press to form a 4x14-inch rectangle (it should be about 1 ½-inches thick). Refrigerate for 30 minutes.
  5. While the dough is chilling, preheat the oven to 400 F.
  6. Cut dough into 5 equal sections. Then cut each section into 2 triangles. Space the triangles out across the baking sheet. Brush the tops with the remaining half-and-half and sprinkle lightly with coarse salt, if using.
  7. Bake for 24-26 minutes until golden brown. Transfer to a rack to cool slightly and serve warm.
Calories per Serving 454
Total Fat 26.4 g
Saturated Fat 15.2 g
Trans Fat 0.6 g
Cholesterol 100.2 mg
Total Carbohydrates 36.9 g
Dietary Fiber 1.5 g
Total Sugars 3.8 g
Sodium 1,054.8 mg
Protein 17.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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