Ham and Cheese Scones

Ham and cheese scones offer golden, buttery layers with a tender center packed with sharp cheddar and smoky ham. These savory treats work for breakfast, lunch, or dinner, pairing effortlessly with eggs, soups, or stews. Fresh herbs and cold butter create a flaky texture that elevates simple ingredients into something extraordinary.

I created these scones on a rainy day using leftover Easter ham. Unexpected guests devoured them, and now friends beg for the recipe. My husband insists they turn ordinary soup nights into special meals.

Essential Ingredients

• Cold butter: Straight from the fridge for flaky layers
• Buttermilk: Adds tang and tenderizes dough
• Smoked ham: Diced small for even distribution
• Aged cheddar: Sharp flavor that withstands baking
• Fresh chives: Bright herbaceous note to cut richness

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Baking Process

Dough Foundation

Whisk flour, baking powder, and seasonings. Sugar enhances browning without sweetness.

Butter Integration

Cut cold butter into flour until pea-sized crumbs form. Keep butter chilled for steam pockets.

Gentle Mixing

Fold in cheese, ham, and chives with buttermilk. Mix until just combined—overworking creates toughness.

Shaping Technique

Pat dough into 1-inch thick circle. Cut into wedges without twisting the knife.

My grandmother taught me to 'respect the dough' by handling it gently. Her wisdom ensures light, flaky scones every time—proof that imperfect shapes taste perfect.

Serving Ideas

Pair with beef stew for broth-dipping bliss. Serve alongside scrambled eggs at brunch. Complement roasted red pepper soup for smoky harmony.

Flavor Twists

Try sun-dried tomatoes with goat cheese for Mediterranean flair. Use Canadian bacon and maple syrup for breakfast versions. Add cranberries and sage for holiday gatherings.

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Storage Tips

Store cooled scones in airtight containers for three days. Freeze unbaked wedges for two months. Reheat at 350°F to restore freshness.

A Yorkshire native declared these 'proper scones' at our potluck—his first compliment in 20 years. Now they're my go-to gift for neighbors and friends, proving food bridges cultures through comfort.

Frequently Asked Questions

→ Can I make these ham and cheese scones ahead of time?

Yes, these scones are perfect for make-ahead preparation in several ways: 1) Prepare the dough, cut into wedges, and refrigerate unbaked for up to 24 hours before baking, 2) Bake the scones completely, cool thoroughly, and store in an airtight container at room temperature for 1-2 days, 3) Freeze unbaked scones on a baking sheet until solid, then transfer to a freezer bag for up to 3 months - bake directly from frozen adding 3-5 minutes to the baking time, 4) Freeze baked scones in an airtight container for up to 1 month and reheat in a 350°F oven for 10 minutes. The unbaked freezer method is particularly good as it allows you to have freshly baked scones whenever you want them. Just be sure to wrap them well to prevent freezer burn.

→ What can I substitute for buttermilk in these scones?

If you don't have buttermilk on hand, you have several good options: 1) Make your own by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup regular milk and letting it sit for 5 minutes until slightly thickened, 2) Use 3/4 cup plain yogurt thinned with 1-2 tablespoons of milk to reach a pourable consistency, 3) Substitute equal parts sour cream thinned with a little milk, 4) In a pinch, regular milk will work, though the scones may not be quite as tender. The acidity in buttermilk helps activate the baking powder and creates a tender crumb, which is why the vinegar/lemon juice options work well as substitutes. Whatever substitute you choose, make sure it's cold for the best texture in your scones.

→ Can I use different cheeses or meats in these scones?

Absolutely! These scones are wonderfully adaptable. For cheeses, try: 1) Gruyère for a nutty flavor, 2) Pepper jack for a spicy kick, 3) Swiss for a milder option that pairs well with ham, 4) A combination of cheeses for complex flavor. For meats, consider: 1) Cooked bacon or pancetta, crumbled, 2) Prosciutto, chopped, 3) Cooked breakfast sausage, crumbled, 4) Smoked turkey for a lighter option. You can also add vegetables like caramelized onions, roasted red peppers, or spinach (just make sure to drain well to remove excess moisture). Keep the total amount of add-ins (cheese, meat, and any vegetables) to about 1 1/3 cups total to maintain the proper texture of the scones.

→ Why did my scones turn out tough instead of flaky?

Tough scones usually result from one or more of these common issues: 1) Overworking the dough - mix and knead only until the ingredients come together; overworking develops gluten which creates toughness, 2) Butter too warm - use very cold butter and work quickly so it doesn't melt before baking; those cold butter pieces create steam and flaky pockets, 3) Too much flour when rolling out - use just enough to prevent sticking, 4) Overmixing after adding liquid - stir just until combined, leaving some small lumps is better than overmixing, 5) Using all-purpose flour with too high protein content - if available, look for all-purpose flour with 10-12% protein content for tender scones. For your next batch, try freezing the butter for 15 minutes before cutting it into cubes, and consider chilling the formed scones for 15 minutes before baking.

→ What are some good accompaniments or ways to serve these savory scones?

These versatile savory scones pair well with many accompaniments: 1) Serve alongside a bowl of tomato soup, potato leek soup, or chili for a complete meal, 2) Split and spread with herb butter, cream cheese, or a bit of Dijon mustard, 3) Use as the base for breakfast sandwiches with scrambled eggs, 4) Include on a brunch buffet with quiche and fruit salad, 5) Serve with a charcuterie board as part of the bread selection, 6) Offer with a side of honey or fig jam for a sweet-savory contrast, 7) Slice horizontally and toast for an elevated base for eggs Benedict, 8) Crumble over salads as an alternative to croutons. They're delicious on their own, but these pairings can transform them into different meals throughout the day.

→ What's the best technique for getting tall, flaky scones?

For tall, flaky scones with beautiful layers, follow these professional tips: 1) Use very cold ingredients - chill your butter, buttermilk, and even the flour if possible, 2) Leave visible butter pieces in the dough about the size of small peas - don't blend completely, 3) Handle the dough minimally - overmixing or kneading too much develops gluten and makes scones tough, 4) Roll the dough at least 1-inch thick - thin dough won't rise as impressively, 5) Cut straight down with a sharp knife or biscuit cutter - don't twist, as this seals the edges and restricts rising, 6) Chill the formed scones for 15 minutes before baking to let the butter firm up again, 7) Bake in a hot oven (425°F is perfect) so the cold butter creates steam quickly before the proteins set. The contrast between cold dough and hot oven is the key to achieving that perfect rise and flaky texture.