Easy Ham and Cheese Scones Recipe

Photograph: Vicky Wasik

Why It Works

  • Using more cream than butter gives these scones more lactose, helping them brown and crisp along the bottom.
  • Milk cuts the richness of cream, keeping the scones light in both taste and texture.
  • A pinch of sugar in the dough complements the savory chunks of ham.

If your fridge is stuffed with leftover ham after the holidays, these super-simple scones are all you need to polish it off. Studded with pockets of tender ham and gooey cheese, with savory bites of scallion throughout, they're a perfect addition to any brunch menu. But don't forget: Only a handful of cheese goes in the dough itself! The rest is reserved to sprinkle on top, giving these scones a cheesy, golden crust.

Recipe Facts

Active: 10 mins
Total: 40 mins
Serves: 6 scones

Rate & Comment


  • 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting

  • 1 tablespoon (12gbaking powder

  • 2 teaspoons (8g) sugar

  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

  • 2 ounces cold unsalted butter (4 tablespoons; 55g), cut into 1/2-inch cubes

  • 7 ounces diced, fully cooked ham (about 1 heaping cup; 200g)

  • 1 ounce chopped scallion (shy 1/4 cup; 30g)

  • 4 ounces coarsely shredded cheese, such as cheddar or Gruyère (about 2/3 cup; 115g), divided (see notes)

  • 2 ounces milk (1/4 cup; 55g), any percentage will do

  • 6 ounces heavy cream (3/4 cup; 170g)


  1. Adjust oven rack to lower-middle position and preheat oven to 400°F (200°C). Sift flour into a medium bowl, then whisk in baking powder, sugar, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal.

  2. Add diced ham, scallion, and only 1 ounce cheese (shy 1/4 cup; 30g); the rest will be used to top the scones. Toss until well combined, then stir in milk and cream to form a stiff dough. Turn onto a lightly floured surface and pat into a 7-inch round, no less than 1 inch thick. Cut into 6 wedges with a chef’s knife, cover with remaining cheese, and arrange on a parchment-lined half sheet pan.

  3. Bake until puffed and golden, about 25 minutes. Let cool at least 5 minutes. Serve as a snack, with eggy brunch dishes, or alongside hearty soups and stews. Leftovers can be stored up to 24 hours in an airtight container, then briefly warmed in a 350°F (180°C) oven to serve.

Special equipment

Half sheet pan


This recipe works well with almost any sort of firm, shreddable cheese, so feel free to use whatever you have on hand, from Swiss to parm.

This Recipe Appears In

Nutrition Facts (per serving)
453 Calories
26g Fat
37g Carbs
17g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 453
% Daily Value*
Total Fat 26g 34%
Saturated Fat 15g 76%
Cholesterol 93mg 31%
Sodium 936mg 41%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 17g
Vitamin C 1mg 6%
Calcium 297mg 23%
Iron 3mg 14%
Potassium 231mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)