Hello World KitchenBeta

Ham, Cheddar, and Scallion Savory Scones

Flaky, buttery scones packed with savory leftover baked ham, sharp cheddar cheese, and fresh scallions. Perfect for a quick, satisfying breakfast, brunch, or a sturdy addition to a packed lunch.

Prep 20 min Cook 22 min Total 57 min Level Easy

Serves 8

Ingredients

Dry Ingredients

2.5 cups All-purpose flour — Plus extra for dusting
1 tablespoon Baking powder
1 tablespoon Granulated sugar
0.5 teaspoon Salt — Reduce to 1/4 tsp if ham is particularly salty
0.5 teaspoon Black pepper — Freshly ground
0.5 teaspoon Garlic powder (optional)

Butter & Mix-ins

0.5 cup Unsalted butter — Very cold, cut into small cubes or grated
1 cup Leftover baked ham — Diced into 1/4-inch pieces
1 cup Sharp cheddar cheese — Freshly grated
0.5 cup Scallions — Thinly sliced, both white and green parts

Wet Ingredients

0.75 cup Heavy cream or buttermilk — Very cold, plus 2 tbsp for brushing
1 egg Large egg — Cold

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
~5 min
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, salt, black pepper, and garlic powder.
~2 min
Add the cold cubed or grated butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
~5 min
For maximum flakiness, keep the butter as cold as possible. If the kitchen is warm, pop the bowl in the fridge for 5 minutes after this step.
Gently fold in the diced ham, grated cheddar cheese, and sliced scallions until they are evenly coated in the flour mixture.
~2 min
Coating the mix-ins in flour prevents them from sinking to the bottom of the scones.
In a medium bowl, whisk together the 3/4 cup heavy cream (or buttermilk) and the egg. Pour the wet ingredients into the dry ingredients.
~2 min
Use a fork or spatula to mix until the dough just begins to come together. Do not overmix; the dough should look shaggy.
~2 min
Turn the dough out onto a lightly floured surface. Gently knead it 3 to 4 times just to bring it together, then pat it into an 8-inch circle, about 1-inch thick.
~3 min
Handle the dough as little as possible to ensure tender, flaky scones.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Place the wedges on the prepared baking sheet, leaving about 2 inches of space between them.
~2 min
Press the knife straight down and pull it straight up without sawing to help the scones rise evenly.
Place the baking sheet in the refrigerator to chill the scones for 15 minutes before baking. While they chill, lightly brush the tops with the remaining heavy cream.
~15 min
Chilling relaxes the gluten and re-chills the butter, resulting in a higher rise and flakier texture.
Bake in the preheated oven for 20 to 22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
~22 min
Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
~5 min
They are fantastic served warm, plain, or with a smear of salted butter.

Nutrition

380

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

550

Sodium (mg)

Cholesterol (mg)

Equipment

Large mixing bowl
Medium mixing bowl
Pastry blender or two forks
Baking sheet
Parchment paper
Pastry brush
Bench scraper

Tips & Storage

Always use very cold butter and liquid. If grating the butter, you can place it in the freezer for 15 minutes prior to grating.
Be careful not to overwork the dough; a shaggy dough yields the best texture.
Customize these scones by swapping out the cheddar for Gruyère, Swiss, or pepper jack.
If your leftover ham has a sweet glaze, it will add a lovely sweet-and-savory contrast to the sharp cheddar.
Storage: Store leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a 350°F (175°C) oven for 5-7 minutes. Unbaked scones can be frozen for up to 3 months; bake straight from frozen, adding 3-5 extra minutes to the baking time.