Like my basic sweet scones recipe, these ham & cheese scones are flaky and soft with crisp-crumbly edges. But instead of sugary extras, we’re loading them with savory and satisfying flavors including cheddar cheese, ham, garlic powder, black pepper, and fresh chives. Cutting cold butter into the dry ingredients promises a flaky, layered texture like homemade biscuits.
One reader, Courtney, commented: “I have made these pretty much every weekend since I found the recipe. I’ve tried both ham and bacon, as well as white cheddar and sharp (yellow) cheddar. The first two times I made the regular size, but they were such a hit that I had to start making the minis to ensure everyone who wanted one got one. Thank you, Sally! ★★★★★“
Finally, Some Savory Scones!
Berries, banana, cinnamon, and chocolate are flavors that, undoubtedly, taste delicious in scones. And I have recipes for each—meet my blueberry scones, banana scones, apple cinnamon scones, and chocolate scones. (Note that these are sweeter than traditional British scones!) Instead of staying put in the sweet scones category, I’m venturing into savory territory.
I have a dozen scone recipes published on my website, but none of them include salty, savory flavors. Today you’re meeting the first. (And maybe the best!)
You’ll start with my basic scones, reduce the sugar, add a little more liquid, skip the egg white and save it for brushing on the scones, and add savory flavors. Let’s call them flaky cheddar cheese pastries:
Why You’ll Love These Ham & Cheese Scones
- Perfect for breakfast, snack, or side dish—and an absolute must when selecting your menu of Easter brunch recipes
- Delicious alongside scrambled eggs or even pumpkin chili (a fall favorite!)
- Flaky, buttery, not dry
- A little softer than biscuits (use less flour and add an egg yolk)
- Cheesy and garlicky
- Crisp-crumbly edges right out of the oven
Key Ingredients You Need & Why
You need some pantry staples like all-purpose flour, baking powder, salt, & pepper. Here are other ingredients you need and why they’re integral to the recipe:
- Sugar: It sounds odd to include sugar in a savory scone recipe, right? Well, without it, the scone’s flavor falls flat. 1 Tablespoon of sugar balances the strong savory flavors.
- Garlic Powder: Flavor.
- Cold Butter: Besides flour and cheese, cold butter is the main ingredient in these cheddar scones. It adds flakiness, flavor, crisp edges, and rise. The colder, the better.
- Cheddar Cheese: Use your favorite cheddar cheese. Basically, if you enjoy how it tastes, use it here. For best results, freshly grate it yourself like we do for cheddar biscuits instead of buying a bag of shredded cheddar.
- Chives: A few Tablespoons of fresh chopped chives adds flavor. Feel free to use another herb or chopped scallions instead.
- Buttermilk: The dough needs liquid and buttermilk is best. There’s no baking soda in this recipe, so you don’t have to worry about adding an acidic liquid. If you don’t have buttermilk, you can use heavy cream. Avoid thinner liquids like milk or almond milk—your scones won’t be nearly as tasty.
- Egg: An egg is what sets these scones apart from biscuits. Biscuits are flaky and buttery, period. The ham and cheese scones are, too, but they’re richer, softer, and cakier.
- Ham: Chop cooked ham into little bite-size cubes and mix into the dough as your add-in. Use a ham steak, or you can chop some deli slices instead. (The kind you would use in these ham & cheese pockets.)
Success Tip: Grate the Butter & Cheese
Frozen grated butter is the key to scone success.
Like with pie crust, cut the cold butter into the dry ingredients. The butter coats the flour. When the butter/flour crumbs melt as the scones bake, they release steam, which creates pockets of air. These pockets add a flaky center, while keeping the edges crumbly and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. You don’t want to over-work scone dough.
I recommend grating the frozen butter with a box grater. And since you need a box grater for the butter, you might as well grate your cheddar cheese too. Just as I recommend freshly grated carrots for carrot cake, I recommend freshly grated cheese in scones. It will mix easier, melt easier, and taste better.
These Step Photos Will Help:
Mix the shredded cold butter and cheese into the dry ingredients using a pastry cutter or a food processor. This is pretty much the same way we mix biscuits dough & pie dough.
Whisk the cold buttermilk and 1 egg yolk together, and then pour into the dry ingredients. Lightly mix until the dough clumps together:
Pour the messy dough out onto a floured work surface and, using floured hands, bring the dough together into a ball. Flatten into an 8-inch disc and then cut into triangles (like a pizza):
Brush with an egg white & buttermilk mixture, and then sprinkle with flaky sea salt before baking.
Another Success Tip: Chill the Shaped Scones
I recommend chilling the scones in the refrigerator for 15 minutes as you preheat the oven. By doing this, the cheese scones hold their shape better and rise taller (more flakes!).
Can I Leave Out the Ham? Use Another Cheese?
Yes and yes! Feel free to use another favorite cheese such as feta, gouda, or pepper jack, and you can skip the ham entirely, or replace with the same amount of cooked, chopped bacon or sausage.
Savory Ham & Cheese Scones
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 large scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These savory ham & cheese scones are packed with flavor and have a delightfully flaky, soft interior. You can freeze the scones before or after baking. You can also skip the ham or replace with cooked bacon or sausage. Review recipe Notes before beginning.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1 Tablespoon (12g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons chopped fresh chives
- 1 cup (about 100g or 3.5 oz) shredded cheddar cheese
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen (see note)
- 2/3 cup (160ml) cold buttermilk, plus 1 Tablespoon for brushing
- 1 large egg, separated
- 3/4 cup (about 110g or 3 oz) finely chopped ham
- optional for topping: flaky sea salt
Instructions
- Whisk flour, sugar, baking powder, garlic powder, salt, and pepper together in a large bowl. Stir in the chives and shredded cheese.
- Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 2/3 cup buttermilk and the egg yolk together. (Save egg white for step 5.) Pour over the flour/cheese mixture, add the ham, and then mix until the dough clumps together.
- To make triangle scones: Pour dough onto a lightly floured work surface and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1–2 more Tablespoons cold buttermilk. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. See recipe Note for smaller scones. To make 10–12 drop scones: Keep mixing dough in the bowl until it comes together. Drop dough, about 1/4 cup of dough per scone, 3 inches apart on a lined baking sheet.
- Whisk 1 Tablespoon buttermilk with reserved egg white. Brush lightly onto scones and, if desired, sprinkle with flaky sea salt. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your refrigerator has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2–3 inches apart on the prepared baking sheet(s).
- Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes on the baking sheets before serving.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for up to 5 days. Scones become softer by day 2.
Notes
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container and freeze for up to 3 months. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight in the refrigerator, and then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones for up to 3 months. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
- Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Box Grater | Pastry Cutter | Bench Scraper | Pastry Brush | Baking Sheets | Silicone Baking Mats or Parchment Paper | Flaky Sea Salt
- Butter: Use frozen butter if you have a box grater. If you don’t have a box grater (highly recommended for this recipe), cut very cold butter into very fine cubes and use that in step 2 instead.
- Can I leave out or substitute the chives? Yes. Replace with the same amount of another fresh herb such as parsley or use chopped scallion/green onion.
- Can I use another type of cheese? Yes. Feel free to use another favorite cheese such as feta, gouda, or pepper jack.
- Can I leave out the ham? Yes. Skip the ham for cheese scones or replace with the same amount of cooked, chopped bacon or sausage.
- Over-spreading: Start with very cold ingredients and very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into shape with a rubber spatula.
- Mini/Petite Cheese Scones: To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. Make sure the ham is cut very small. Bake scones for 18–20 minutes or until lightly browned.
Reader Comments and Reviews
These were incredible! So delicious. I used pancetta. I can’t wait to make more – FOR ME!
These were delicious! My kids ages 2,4, amd 7 loved them. I served them with scrambled eggs for the kids and fried eggs for my husband, fresh tomatoes on the side. Tender, butter, and crispy edges made a great savory breakfast!
Question, I’d like to use a mini scone pan. Any tips?
We haven’t tested this recipe in a mini scone pan, but let us know how it goes, Chris!
Really good flavor, however, they were not as dense as I expected, more fluffy, like a biscuit. Still great and they came together very quickly.
Hi everyone, can this recipe be doubled?
Hi Debbie, for best results, we recommend making separate batches rather than doubling.
These turned out perfect!! The best savory scone I’ve ever had. 100/100
Can I also substitute the ham for more cheese?
Hi Veerle, that should work just fine. Enjoy!
So easy and very delicious!! My family just finished them, and we already want a second batch! I can’t wait to try these with sausage. Thanks Sally!!
Hi! I love all of your recipes. I’ve made these scones once before and they turned out PERFECT!
I have a question though: I am trying to find ideas with strawberries+ either lemon or lime, but don’t want to mess anything up. Any tips? Should I just follow the lemon blueberry recipe but with strawberries?
I’m going to try many of the varieties you suggested! I’d love other ideas as well!
Hi Cassady, we’re so glad these are a hit! You can use the lemon blueberry scones and swap for strawberries, or you can use this strawberry lemon poppy seed scone recipe. Hope you enjoy them!
Can you sub the buttermilk with reg milk?
Hi Ashley! You really need buttermilk here. Here’s our favorite buttermilk substitute!
I’ve never made scones before and don’t even typically like them, but was gifted some scones last weekend (what an angel) and they were the most delicious thing. So I decided to try making some this weekend! Made some, we loved them. Made a second batch right away! Definitely will continue with this recipe!
Love to read this, Grace!
I can’t wait to try this. I was just given a scone pan, do I have to do anything different if I use it???
Hi Jon, We’ve never baked with a scone pan before so we’re unsure of the exact bake time, but imagine it should be similar. Same temperature as well.
I would like to send this to my husband that has 10-14 day ship time through usps. Do you have any suggestions how to get them there safely edible. I thought I could freeze them then mail them in an insulated usps box. Do you have other recommendations? Thank you!
These are delicious! I have a question about storing them…it says at room temp for upto 2 days..is this ok with the ham or should they be refrigerated?
Hi Donna, we haven’t experienced any issues with this, but certainly feel free to use a storage method that you are most comfortable with. The fridge works just as well!
What do you like to serve with savory scones? I’ve always done sweet ones with curd and cream. Thanks in advance!
I enjoy these savory scones with a side salad.
Another amazing recipe! My whole family devoured these. They were simple to make, yet tasted like bakery quality.
Hi! Wondering if I can use chunks of cheddar too, or should I stick to all grated? Thank you!
Hi Emily, we haven’t tested it that way, but don’t see why you couldn’t! Enjoy the scones!
I made this recipe today and my husband and kids all loved them so much!! Great recipe!
I made this today and my husband and kids all loved them!! Great recipe!!
I have made severeal of your sweet scone recipes, and they are all great. Now I would like to make the savory scone without any meat. Should I add more cheese to make up for missing meat, or do you suggest another non meat addition.
Hi Mary, you could try some chopped broccoli in place of the ham. Recipe and baking instructions should otherwise remain the same. Let us know how they turn out for you!
Loved this recipe! Super delicious, buttery, flaky and easy! Took a stab at this as my friend originally made us some and I was absolutely hooked and said you have to send me the recipe. Highly recommend!
Unbelievable!! I used a “better” brand of butter and these were unbelievable. I finely chopped some green onions and ham. They were fantastic. Every single person at the brunch requested the recipe.
These are delicious! i can’t stop eating them. i tried without ham (used up Christmas ham) but they’re not quite as delicious. i use 10g chives which is at least 3 Tablespoons.
Another winner! This is the second time I’ve made these and I have really enjoyed the change from my normal sweet scone to a savory one. Directions are clear like all of your other recipes. I always love the directions re: how to freeze, or prep ahead because I’m regularly having to juggle life while feeding people! Thanks again for another great recipe!!
When I’m searching for a recipe, I know if it is one of yours, it’s a GO! This was no exception. I love scones & this sounded SO yummy. I was baffled by mixing in the cheese prior to the butter. I ended up cutting in the butter before the cheese & chives (or in my case green onions.) These still came out delicious!! I solemnly promise to chill my scones before baking from this day forward.
Made these for Christmas morning, 2024. Prepared them as 8 wedges the night before, and refrigerated them overnight. Used cheddar cheese and bacon. They were flakey and delicious!
3rd time making these. Crowd pleaser! I’ve used chives and tried another with scallions. Both great! ty
Really great recipe. Perfect salt / flavor level (without the dreaded “to taste”). Perfect soft flakiness. Makes me feel like I know what I’m doing. Success!
I have wanted to make scones for a long time. I was always intimidated by them. But your recipe and step by step instructions made it so easy. I stuck the recipe and they came out just like the picture. And the taste is amazing!!
We’re so happy that these were a hit for you, Rebecca!
Do you do nutrition info for your recipes?
Hi Linda, we don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076