Ham and cheese scones are the kind of savory bake that turns a gray afternoon into something cozy. They come together in one bowl with no fussy folding, and they pair beautifully with a bowl of soup.
Why These Ham and Cheese Scones Work
- One bowl, no rolling pin, no chilling required
- Sharp cheddar, salty ham, and sweet onion in every bite
- Tender inside with a golden, craggy top
- Great warm from the oven or split and toasted later
If you can stir a batter, you can make these. The dough gets pressed into a round, sliced into wedges, and baked until the edges turn brown and crisp.
Keep the butter cool and your hands quick so the dough stays tender, not tough.
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Why You’ll Love These Ham and Cheese Scones
- The cheddar melts into pockets while the tops bake up crisp and golden
- Each savory scone tastes hearty and warm, perfect next to soup or eggs
- Diced onion adds a gentle sweetness that balances the salty ham
Ingredient Notes
These are quick notes on what each ingredient brings to the table, not a shopping list. You will find the exact measurements in the recipe card at the bottom of the post.
- Flour gives the scones their soft, sturdy structure
- Butter at room temperature cuts in easily for tender layers
- Cheddar cheese brings the sharp, melty richness
- Canadian bacon or ham adds salty, savory bites throughout
- Onion rounds everything out with mild sweetness
For equipment you only need a large mixing bowl, a pastry cutter or a fork, and a baking sheet lined with parchment or a silicone mat. Nothing special required.
How to Make Ham and Cheese Scones
Making ham and cheese scones is mostly mixing and pressing. The trick is to handle the dough gently so it bakes up light.
- Heat the oven to 400 degrees and line a baking sheet
- Whisk the flour, baking powder, and salt, then cut in the butter
- Stir in the milk just until it comes together, then fold in the cheese, ham, and onion
- Knead gently for a few minutes on a floured surface
- Press into a 1 1/2 inch thick circle and bake for 30 minutes until golden
This batch makes 8 wedges and scales up cleanly if you double it. You can mix the dry ingredients ahead and store them for up to 2 days before baking.
Storage Options
Savory scones keep well when wrapped tightly. Let them cool fully first so they do not steam and turn soft.
- Store at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 5 days, then reheat to revive the crust
- Freeze baked scones for up to 3 months and thaw before warming
Variations & Substitutions
This recipe is easy to riff on with whatever you have. A few simple swaps can change the whole flavor of these cheesy scones.
- Swap the cheddar for gruyere or pepper jack for a different bite
- Use cooked bacon or diced smoked turkey in place of the ham
- Stir in chopped chives or a pinch of cayenne for a little kick
What to Serve with Ham and Cheese Scones
Ham and cheese scones are made for cold-weather meals, so lean into the comfort. They round out a soup-and-bread spread or a casual brunch.
- A steaming bowl of tomato or potato soup
- Scrambled eggs and fresh fruit for brunch
- A crisp green salad to lighten the plate
If you like baking something sweet to follow, the bright lemon ricotta cake is a lovely finish. For a fall-leaning dessert, the spiced apple layer cake is worth the effort.
Frequently Asked Questions
Can I make ham and cheese scones ahead of time?
Yes. Mix the dry ingredients up to 2 days ahead, or bake the scones fully and reheat them in a warm oven before serving.
Why did my scones turn out dense?
Usually the dough was overworked or the butter got too warm. Handle the dough gently and stop kneading as soon as it holds together.
Can I freeze them?
Absolutely. Freeze baked, cooled scones for up to 3 months and reheat from thawed for the best texture.
These are the kind of bake you reach for when the weather turns and you want something warm and filling. Mix, press, bake, and you have a savory treat ready in about half an hour.
Ham and Cheese Scones
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Ingredients
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 8 Tbsp butter at room temperature
- 1 cup plus 1 Tbsp milk
- 1 cup cheddar cheese shredded
- ½ cup Canadian bacon diced (or any type of ham)
- ½ large onion diced
Instructions
- Preheat oven to 400º.
- In a large mixing bowl combine the flour, baking powder and salt. Cut in butter with pastry cutter or the tines of a fork.
- Add milk and mix just until incorporated. Fold in cheese, ham and onion. Turn dough out onto a floured surface. Knead gently for several minutes.
- Press dough into a 1½” thick circle and place on a cookie sheet. Bake at 400º for thirty minutes or until golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am headed to a St. Paddy’s Day celebration on Saturday and these just might be the perfect food to bring. It sure feels like winter up here in NH this morning as well. Oh well, Spring will come eventually. the photos you took are awesome!
Yes, it sure does feel like winter. A whopping 32 degrees here. I’m more than ready for temps in the 50’s!
Good morning Melanie! Your scones look and sound amazing! I am sipping my morning coffee and now I am starving and craving your hearty baked goodness bliss!! I can’t wait to try this recipe!
Thank you! They are super simple to make.
I LOVE recipes like this. They look pretty and complicated but they really are not
Thanks Missy! Yes, it doesn’t get much easier than this. There’s really no skill needed. Just an appetite!
I was just thinking about how cold the temps are here now a days. The sun is shining and it is beautiful out but it’s in the 30’s and 40’s brrr. I need warm weather! The scones look wonderful and I bet they taste amazing!
You and me both. You and I will both get some rays in Orlando in May! WooHoo!
These sound really delicious! Thanks for sharing!
Thank you!
I made this, only I cut it into 15 instead of eight pieces. They were plenty big, and the recipe went further that way. Loved the scones!
Just curious though, what is Canadian ham? I have heard peameal bacon called Canadian bacon, but I have never heard of Canadian ham. Something we do differet up here?
I love this recipe, I just made it and the family is enjoying!
That is awesome Lisa! I love this recipe so much. There’s something so comforting about it. Thanks for letting me know you enjoyed it too!
I made this per the recipe. It was good. BUT! I’d use the same amount of ham and onion as cheese. 1 cup cheese…1 cup onion, 1 cup ham. Every time I got A Bite of onion and ham I was happy….Scones are dry..this was like a ham and cheese and onion biscuit. Very good!!! The next day we served it with country gravy over it…yummier!!
I am going to make these right now, using the 1 cup for 1 cup idea….
Just finished up. Wow! I did use 1 cup each for the onion and ham. Didn’t quite have enough cheddar so I added some Parmesan.
Is that a good wow? I hope so!
Can you make these in advance and keep the dough in the fridge overnight maybe to bake in the morning?
I’ve made these three times now and they are easy and absolutely delicious. I use a scone pan that makes 16 small scones. Even at this sèrving size they are very filling and satisfying. Next time I’m going to try adding some fresh thyme or use thick sliced bacon instead of ham. I rate this 5 stars. Thank you for posting it.
I made these for an early breakfast for visiting relatives catching a plane back home this morning. They just left for the airport and couldn’t say enough about how much they enjoyed these. Your savory scones really were delicious and so easy. Though I made scones for eight and there were only five of us eating, their isn’t a crumb leftover. Thanks for passing along a winning recipe! I will be making these again and highly recommend them.
Made them! Divine! Next time I will separate them instead of baking in a divided round because I like my sides a bit crispier. Giving it 5 stars!
Me again. I made these a second time last weekend for brunch with some friends. This time I used quarter cup smoked banana peppers and quarter cup sun dried tomato instead of half cup of ham since one of the ladies there is a vegetarian though not a vegan- thank goodness! This is an excellent, easy, and very versatile recipe. Came out delicious even with no hammy deliciousness as a primary ingredient. Everyone wanted your recipe. So worthy of five stars and two thumbs up!