Ham and Cheese Scones — Damn Delicious

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Ham and Cheese Scones

Easy peasy ham and cheddar scones perfect for any time of day – perfect as breakfast, snack-time, appetizer or with a bowl of soup!

I have always been on the sweeter side of breakfast – waffles, pancakes, cinnamon rolls, donuts – you name it. But I’ll always make an exception for these savory scones.

With chunks of crisp ham, cheddar cheese and chives, this is one breakfast item worth waking up for.

And with that buttery, flaky, melt-in-your mouth goodness, it’s absolute perfection.

It’s so easy to whip up too – it’s easier than muffins, and you don’t even need a mixer.

The only thing you really need is butter. And lots of it.

And then your morning is complete. That and maybe 3 cups of coffee.

Ham and Cheese Scones

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Easy peasy ham and cheddar scones perfect for any time of day – perfect as breakfast, snack-time, appetizer or with a bowl of soup!

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 3/4 cup buttermilk
  • 1 cup shredded cheddar cheese
  • 1/3 cup diced ham*
  • 2 tablespoons chopped fresh chives

Directions:

  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. Stir in buttermilk, cheese, ham and chives until a soft dough forms.
  4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges.
  5. Place scones onto the prepared baking sheet. Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned.
  6. Serve immediately.

*Diced pancetta or bacon crumbles can be substituted.

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74 comments

Love your recipes, this one I will have to try! thankyou

These look sooooo good!! I have got to make a batch ASAP!

Is it possible to get carb count on your recipes? Have enjoyed making many of your recipes.

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Is this the nutrional info per one slice or the whole product

The nutritional information is for each serving.

YUM! I happen to actually have all the ingredients, It’s a miracle! Making these today 🙂

Looks so good and will be perfect for a brunch party this weekend. One question, did you fry the ham up prior to putting in the scone?? If using pancetta or bacon, you would obviously want to cook prior to, but just wondering if you fried up ham too, to add some crunch?

Thank you, I love your recipes too.

You can choose to give it a quick saute if you’d like – it’s really up to you!

Lovely scone. I usually make one from King Arthur Flour that is a bacon, cheddar, and chive. Seeing yours just gave me idea for some combos. Thanks.

These look great! I am going to make them tonight. (If) I have any leftover, do they need to be stored in the refrigerator, or can they be left in a sealed container on the counter? Thank you for all of your amazing recipes!

I left them in a sealed container on the counter overnight but as always, please do what you are most comfortable with.

I made these for lunch today.
I have about 1h and didn’t know what to make.
I only had enough stuff for 1/2 the recipe. It turned out SOOOOO delicious!
Keeper, for sure!

I just made this recipe and your cheese jalapeño corn muffins and OMG. They were both amazing…only lasted one hour in my office!

I love this recipe I just made these delicious scones and they came out gummy.Can you please tell me what I did wrong I’m going to make them again.

Kimberly, many factors can be at play here but kneading the dough too much can certainly result in gummy scones.

I made them again I had by mistake added 2 cups of cheese instead of one cup.The second batch is beautiful and delicious. I love your recipes and the beautiful pic. Thanks for sharing!

Were they moist or flaky?

What kind of ham did you use? Is it just ham purchased at the deli counter?

You can use any ham that you wish – it’s up to you!

I’m just going to go ahead and give myself a high five for deciding to scour Bloglovin before breakfast today…

Oh my you have really done it now. I can’t wait to try these. My mouth is watering. Thank you for the recipe!

I made these for my family last night, and they were a hit. I couldn’t try it myself, because I would have to make it gluten free and dairy free, but they sure smelled good, and my picky girls loved them. I followed the recipe exactly. I will try to sub in vegan butter and gluten free flour, as well as Daiya cheese next time for myself, and will see how it turns out. Thanks for a quick, family-pleasing recipe!

Looks good. I’d love to try this. Have you tried making the dough the night before and just pop in the oven the next day? It would be nice to have freshly baked scones for breakfast before the kids go off to school.

That sounds like a great idea! But unfortunately, without trying this myself, I cannot answer with certainty. Please use your best judgment.

Generally biscuit dough needs to be baked or frozen shortly after the dough is made. Once the baking powder gets wet, it starts activating and if it sits too long, they won’t rise properly. I would make the dough, cut into triangles and then freeze on a cooking sheet and then pop into a freezer bag.

Looks like a great recipe and I can’t wait to try it. Have you ever substituted any of the ingredients, such as whole milk instead of buttermilk and Parmesan instead of cheddar?

Unfortunately, I have not tried any of these substitutes.

These are delish! I have a recipe from AllRecipes for sweet scenes that everyone loves. It uses sour cream and egg as the only liquid. I always feared recipes that use something else because I mean, there are THAT good BUT I really wanted to try these. My husband is soooo glad I did. I did not have fresh chives but I did have pepper jack cheese. I gotta tell you, ham and pepper jack is a great combo too! This one of several great recipes I have gotten from your site starting with your super great Zuppa Toscana Soup. I hope you’ll keep blogging for years to come…and my husband wishes that even more than I do!

I made these this morning and they were very good. The only thing I would alter is using kosher salt. I found it gave to big of a hit of salt in certain bites. It is a personal taste thing. This recipe had great instructions and photos and I’d definitely make it again. I’m wondering if the measurement for table salt would be the same as kosher? Thanks.

Deegee, it may be best to add salt, to taste, to suit your preferences whether you are using kosher or table salt.

These are excellent. I have made them twice in one week!

I have made these three times and absolutely love them! Here are some substitutions that I make:

– As a college student, I don’t often have buttermilk on hand, but I have skim milk. I know they are completely not the same thing, but I’ve used it every time and they still turn out fluffy, moist, and delicious. I usually have to add more flour when kneading because they tend to end up very sticky initially, but otherwise they come together and bake normally.

– Green onion instead of chives — don’t know if it makes much of a difference, but I happened to have green onions and no chives, so I made the swap.

– I usually double the amount of kosher salt and garlic powder. I like a little extra kick of flavor. I also often put in a little more ham than is called for. 🙂

I love making these on the weekend and refrigerating/reheating them for breakfast before class throughout the week. They also go really well with over easy eggs — the perfect thing for messy yolks! Yum. Thanks for the recipe!

Thanks for all the notes! I was wondering about how skim milk would change the recipe, and I’m glad someone else loaded up on the cheese and garlic! I’m definitely going to try these with eggs like you suggested on the weekend, but they make perfect take along breakfasts for me in the morning!

You can make your own buttermilk substitutions adding a tablespoon of lemon juice to your measuring cup then add enough milk to measure out to 3/4 of a cup. Stir and let it sit while you prepare the rest of the recipe!

Made these this morning with some leftover holiday ham. Turned out amazing. Got rave reviews.

I don’t understand this recipe, nor the reviews.

These scones are SO SO SO SO SO dry.
And, I added like twice the amount of liquid. Sorry, but they’re awfu.

Thank you for your feedback. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

So I must ask – did you follow the recipe exactly as written without any substitutions?

Can you prepare these the night before and refrigerate the dough, then cook them off in the AM

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Have you tried freezing these? Planning on making them for our annual camping trip but I would have to freeze them before hand.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

These are so good! I just made them for my husband (the boss) to take to the office tomorrow with a few other scones. I added fresh ground black pepper and sprinkled with a little more cheese halfway through baking. YUM. these might have to be made on a weekly basis, especially once school starts. 😉

Made these tonight. These were awesome! Definitely a keeper.

I made these the other day and used milk instead of buttermilk. (I didn’t have buttermilk.) We didn’t like them at all. We ended up dumping the whole thing. 1 Tablespoon of baking powder was way way too much. I thought that seemed like a lot and I triple checked the amount. It tasted like baking powder and it left a terrible taste in your mouth.

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

Also, please note that the buttermilk is a crucial ingredient here. By using a substitution, this can vary the final results quite a bit. I also recommend checking the expiration date of the baking powder as it should not be leaving a bad aftertaste.

The buttermilk is what activates with the baking power, which is why your recipe didn’t turn out. Next time if you don’t have buttermilk, you can mix vinegar in with milk (1 Tbsp vinegar to every 1 cup of milk) and let sit for about 5 minutes. The vinegar will then help activate the baking powder.

Made these for a school day breakfast this morning for my teens. No substitutions -used Black Forest ham & sharp cheddar cheese. Use a light quick hand for just the kneading described and no more. Delicious! Came together so quickly and completely doable. Light texture for scones -good recipe proportions. Thanks!!

They weren’t very flavorful but love the texture. I din’t have Ham but used real bacon bits. Wonder what would happen if I added more salt or more cheese?? We ended up making a gravy and had them as biscuits and gravy instead. Need to try again 😛

These are amazing! I made them for fellowship time after church. I shaped the dough in a rectangle and cut into small triangles and got 20. Now I have to set bag them up so I’ll stop sampling them. I’ve made scones of every type – sweet and savory and will definitely be adding these to my favorites list. http://www.serenitea-sb.blogspot.com Thank you!

Made this recipe on the weekend and they were delicious. Actually I doubled the recipe and made two rounds which I cut into 8 biscuits each and gave some to my neighbour. They were a big hit! Going to make them again on Christmas morning to have with coffee while opening gifts. This recipe’s a keeper.

Do the scones end up coming out dry? And, Will they end up tasting like biscuits?

Let’s just say it like it is, these look freaking awesome. I mean come on, who wouldn’t want a scone and meat and cheese all in one?! I’ve gotta try this recipe!

Has anyone tried this recipe without the ham?

As the contrary they are very nice I used more butter milk but also more flour , they are perfect I do not know why they are saying dry no way mines cameo ut really good . thank you I powerd them with confectionar sugar o nt he top a hit!!

Do you also bake it at 425° ?

I decided to make today a scone baking day and made these – I subbed a 1/4 tsp of cayenne since my husband cant have garlic. I also brushed the tops with cream because I had it ready from the other scones. The smell of these had everyone coming to the kitchen to see what was baking. They are flaky, delicious, and they look beautiful.

I served these for brunch this morning and they were gobbled up! I substituted bacon instead of ham because that’s what I had and there weren’t any complaints. Thanks again for a great recipe.

These tasted SO good! The texture was more like a biscuit, and not dense like a scone …but we still loved them!

These scones are very versatile, you can easily get creative with them when it comes to flavours. I’ve made them several times now and they’re always a big hit! I double the recipe and I use just a little more butter and milk. Tip: I grate my butter right into the flour when it is really cold or almost frozen which is also a cheat I use when making pastry. This ensures the butter stays cold and minimizes the amount of handling. Very important for fluffy biscuits.

OMG. This recipe is amazing!! It is simple in construction yet complex in flavor. I doubled both the ham and cheese and it was devine. My guests were over the top in kudos. Thank you Chungah!!

Is there a way to make this recipe with almond flour?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

My mom taught me to follow a recipe exactly the first time you make it, and then adjust anything according to your tastes. All I can say is wow, no adjustments needed. These are in the top 5 of the best homemade foods I have ever made. The balance of these scones is incredible. I did add about 1/8 cup more buttermilk and cooked for about 16 minutes because my oven runs overly hot. Thank you so much Damn Delicious! I seriously appreciate your time and efforts 🙂

I made these last night (first time making and eating scones) and they turned out so good! I do think mine needed more cheese, but that’s probably because I used a milder cheese.

The scones were so yummy! A hot bowl of homemade cream of cauliflower soup and ham and cheese scones..perfect! Thanks for a great recipe

These were absolutely delicious! Great consistency, so moist, but not doughy. Now if I can find a way to make this dough but with cinnamon chips …I’ll be super excited! I know cheese and ham don’t have the same properties as cinnamon chips…ha!

I made these scones tonight 11-11-17 for my young AirBnB guests. They are here 2 nights so since I had already given them a sweet bread for breakfast I wanted something savory, but that would be quick for me and for them since they had to be out early for their Biltmore House tour. I left out the ham, not sure if they were meat eaters. Used chives from my garden and Cabot’s Vermont Cheddar cheese. Oh my GOSH they are divine. I had read Trista’s review and followed her lead to brush the tops with cream. So flakey and yet full boddied, just a hint of garlic and chive and beautiful to look at wiht that browned top. I had made a tangy, savory, spicey fig compote last month to use up some over ripe figs. The pairing is heavenly. I had a few sips of a cold Savignon Blanc with it…if you want to pair it with a wine – perfect match. : > Thanks for sharing this delish scone recipe; going in my FAVES box. TrishAnn

These look AMAZING…I can’t wait to give them a try. My boys are going to love them! And such a great idea to have them for breakfast too…lazy Sunday breakfasts are a family ritual where we always knock up something scrummy…these are a must and are now next on the list!! 😉

Oh man, were these delicious. Followed the recipe exactly and used pancetta as a suggested option. Next time maybe add just the cheese and present as buttermilk biscuits. Will make these again and again.

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