Ham & Cheese Scones

I love a good breakfast pastry, but getting quality ones can be hard if you’re not near a good bakery. So, I make my own! These Ham & Cheese Scones are easy and are a great use of leftover ham. They’re rich, savory, and filled with flavor, and are perfect with a dollop of butter for breakfast, brunch, or snacks anytime!

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I love these scones – they’re not too dense and not too light, and they’re loaded with ham and cheese and just enough green onion to give them a well-balanced flavor. They’re easy to make, too, and don’t require a lot of fussing with fancy techniques.

I always have a chunk of leftover ham in my freezer for recipes like this, and let me tell you, are these Ham & Cheese Scones ever good. I went through a few batches of them when I was perfecting the recipe, and the family was sad when the last one was gone. Yes, they’re that tasty!

Freeze them. Make a batch or double it and pop some into the freezer. They’ll keep fresh and fabulous for a month or so, and you can just defrost one and eat it whenever you want.

They make a great breakfast on the go, but smaller scones are also a delish part of any brunch spread.

Ingredients

• All-purpose flour
• Baking powder — Make sure it isn’t expired
• Salt
• Butter — It needs to be cold.
• Cheddar — Shredded. Sharp cheddar is best for the flavor. 
• Green onions — Finely sliced.
• Ham — Diced small.
• Milk
• Eggs
• Sour cream
• Heavy cream

How To Make Bacon, Cheddar, Green Onion Scones

1. Preheat the oven to 425-F. Line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder, sugar, and salt and transfer the dry ingredients to the bowl of a food processor.
3. Add the cold butter cubes and pulse until crumbly. Transfer the mixture to a large mixing bowl.
4. Combine the milk, sour cream, and one egg in another bowl. Mix well.
5. Add the ham, cheese, and green onions to the wet mixture and combine.
6. Combine the wet and dry ingredients and mix until the dough is shaggy.
7. Transfer the dough to a floured piece of parchment paper and pat it into a circle, then cut it into wedges.
8. Transfer the scone on the parchment paper to the baking sheet. Whip the remaining egg in a small bowl, then brush the tops of the scones with the egg wash.
9. Bake at 425-F until golden brown and cooked through; about 20 minutes.
10. Cool and enjoy!

Chef Jenn’s Tips

• You can work the butter into the dough with a pastry cutter, your fingers, a fork, or pop the flour, baking powder, salt, sugar, and butter into a food processor and pulse it until it is crumbly.
• Don’t overwork the dough once you’ve added the liquids. Just mix until combined. The dough should be shaggy and slightly tacky but not wet.
• How do you know when scones are cooked? There’s no easy way to tell; I usually insert a knife into the center to look for uncooked batter.

MAKE IT A MEAL

Who can resist a gorgeous breakfast or brunch spread? For a hearty meal, pair your Ham & Cheese Scones with a hearty bowl of soup or chowder, or a tasty leafy spinach salad.

VARIATIONS

I absolutely love the flavor of these breakfast scones, but if you want to play around with the ingredients, feel free! You could swap the ham for bacon or sausage to mix up the protein. If you want to try another cheese, just make sure it’s something strong, like sharp white cheddar. You could also add some minced garlic or other chopped fresh herbs like rosemary, parsley, or basil.

Step By Step Process