Ham and Cheddar Cream Scones
Flaky, buttery, and loaded with savory goodness, these Ham and Cheddar Cream Scones are the ultimate upgrade to your breakfast or brunch table. Featuring sharp cheddar cheese, tender diced ham, and a touch of fragrant scallions, these scones strike the perfect balance between hearty and indulgent. Made with cold butter and heavy cream for an ultra-rich and tender crumb, this easy recipe is ready in just over 30 minutes, making it an excellent option for a quick yet satisfying treat. Whether you enjoy them warm out of the oven or at room temperature, these golden-brown wedges pair beautifully with scrambled eggs, fresh fruit, or a comforting cup of coffee. Perfect for weekend mornings, potlucks, or afternoon tea, these savory scones bring a gourmet twist to a classic baked good that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 1 cup Cheddar cheese (shredded)
- 0.5 cup Cooked ham (diced)
- 2 tablespoons Scallions (thinly sliced)
- 0.75 cup Heavy cream (cold)
- 1 large Egg
- 1 tablespoon Heavy cream (extra, for brushing)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the shredded cheddar cheese, diced ham, and sliced scallions until evenly distributed.
In a separate small bowl, whisk together the heavy cream and egg. Pour the wet mixture into the dry ingredients, stirring gently with a wooden spoon until a rough dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together, then pat it into a round disc about 1 inch thick.
Using a sharp knife or a bench scraper, cut the dough into 8 wedges (like a pie). Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the extra heavy cream to encourage browning.
Bake for 16-18 minutes, or until the scones are golden brown and cooked through. Remove from the oven and let them cool slightly on the baking sheet before serving.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.1 g | 245% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 4854 mg | 211% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 20.1 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1020 mg | 78% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 859 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
