1 rating

Cheddar and Ham Scones Recipe

Staff Writer
Stephen Danelian


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

Deliver Ingredients


  • 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.

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.