2 ratings

Cheddar and Ham Scones Recipe



These savory cheddar and ham scones are good to eat at any time of the day. Serve them with eggs for a weekend brunch or alongside chicken salad for a family lunch. They’re also good as a snack with a little butter and honey. — Allison Beck


  • 1 ¾ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • Pinch of fine sea salt
  • 4 tablespoons cold unsalted butter, diced, plus more for serving
  • ¾ cup finely grated mature Cheddar cheese
  • 2/3 cup finely diced ham
  • 2/3 cup whole milk
  • 1 large egg


Preheat oven to 425 degrees. Lightly oil a baking sheet.

Sift the flour, cream of tartar, baking soda, and salt into a bowl. Using a pastry blender or 2 knives, cut the 4 tablespoons butter into the flour until the mixture forms coarse crumbs. Alternatively, place the sifted dry ingredients in a food processor, add the 4 tablespoons butter, and pulse 4-5 times until the mixture forms coarse crumbs; return to the bowl. 

Using a fork, stir in the cheese and ham. 

In a small bowl, beat the milk into the egg, then add to the flour mixture. Stir just until a rough, soft dough forms.

Turn the dough out onto a floured work surface and lightly knead until it clings together and is soft and puffy, about 1 minute. Gently roll out into a round about ¾-inch thick. Dust a 2 ¼-inch round biscuit cutter with flour and, using a quick, sharp motion, cut out scones as close together as possible. Gather the scraps of dough, knead briefly, roll out, and cut additional scones. Place the scones 1 ½ inches apart on the prepared baking sheet.

Bake until the scones are golden brown, about 10 minutes. Serve hot or let cool to room temperature on a wire rack. Serve with butter. The scones should be eaten the same day they are baked, or can be frozen for up to 2 weeks in an airtight container.