Chef Jake Thompson - Baking Specialist
👨‍🍳 Savory Baking Expert

Recipe by Mitchell

🎓 Pastry Arts Certified ⏰ 15+ Years Baking 🍽️ Brunch Enthusiast

❤️ My Recipe Story

"I created this recipe for those mornings when you want something homemade but don't have hours to wait for yeast to rise. It strikes the perfect balance between a biscuit and a scone, using sharp cheddar and salty ham to wake up your palate."

Jake brings his expertise in pastry arts to the home kitchen, simplifying complex baking techniques to help you create bakery-quality goods. He specializes in savory bakes that turn breakfast into an event.

View All Mitchell's Recipes →
Close up of golden brown savory scones loaded with ham and melted cheese sitting on a wooden cutting board

The Secret to Flaky Scones

The key to that perfect, flaky texture lies in the temperature of your ingredients. Your butter must be ice-cold. When the cold butter hits the hot oven, the water content evaporates and creates steam pockets, lifting the dough to create layers.

Handling the dough as little as possible is equally important. Overworking the dough develops the gluten too much, leading to tough, chewy scones rather than tender, crumbly ones. A 'shaggy' dough is exactly what you are looking for before shaping.

💡 Professional Tip

Grate your butter and freeze it for 10 minutes before using. This makes it easier to incorporate into the flour quickly without melting it with the heat of your hands.

Frequently Asked Questions

Yes, you can use whole milk or buttermilk. However, heavy cream yields the richest, most tender texture. If using milk, the dough might be slightly wetter.

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the oven or toaster oven for best texture.

Absolutely. Shape the unbaked scones and freeze them on a baking sheet until solid, then transfer to a bag. Bake from frozen, adding 3-5 minutes to the baking time.

Usually, this means the butter got too warm before baking, or the baking powder is expired. Keep ingredients cold and ensure your leavening agents are fresh.

Yes! Cooked, crumbled bacon works beautifully. Ensure the bacon is crispy and cooled before adding to the dough so it doesn't melt the butter.

Gruyère, Swiss, or Gouda are excellent alternatives. A smoked cheddar can also add a lovely depth of flavor.

No, and it's actually better to do it by hand. A food processor can easily overwork the dough or cut the butter too fine, reducing flakiness.

Fresh chives, parsley, or thyme are classic choices. Rosemary is delicious but use it sparingly as it is potent.

Recipe Troubleshooting Guide

✅

Tough Texture

Problem: Scones turned out hard or chewy

Solution: You likely overworked the dough. Mix until just combined; it should look messy and shaggy when you dump it out to shape.

✅

Spreading Too Much

Problem: Scones lost their shape and flattened

Solution: The dough was too warm. Chill the shaped scones in the fridge for 15 minutes before baking to firm up the butter.

✅

Dry Scones

Problem: Interior is dry and crumbly

Prevention: Measure flour correctly (spoon and level, don't scoop). Also, avoid overbaking; check them at the 18-minute mark.

✅

Bottoms Burning

Problem: Bottoms are dark before top is golden

Recovery: Use a light-colored baking sheet and parchment paper. If your oven runs hot, move the rack to the upper third.

✅

Lack of Rise

Problem: Scones are dense and short

Prevention: Check your baking powder freshness. Also, when cutting scones, press the cutter straight down—do not twist, as twisting seals the edges.

✅

Flavor Adjustments

Too Sweet: This is a savory recipe, but a hint of maple syrup in the dough can add a sweet-salty contrast.

Too Salty: Ham and cheese are salty; reduce the added salt in the dough if your mix-ins are very salty.

Bland: Increase the garlic powder, add a pinch of cayenne, or use a sharper vintage cheddar.

Baking ingredients including flour, cubes of cold butter, diced pink ham, shredded yellow cheese, and green herbs on a marble surface

Choosing Your Mix-ins

Since scones are a simple baked good, the quality of your mix-ins defines the flavor. Choose a high-quality cooked ham (like a thick-cut carved ham) rather than thin deli slices for better texture. The cubes of ham provide a meaty bite in every mouthful.

For the cheese, avoid pre-shredded bags if possible. They contain anti-caking agents that prevent smooth melting. Grating a block of sharp cheddar yourself ensures pockets of gooey, melted deliciousness throughout the scone.

Essential Ingredient Notes

  • Sharp Cheddar: The sharper the better. The strong flavor stands up well against the buttery dough and salty ham.
  • Cold Butter: Use unsalted butter so you can control the sodium level, especially since ham and cheese are already salty.
  • Fresh Herbs: Dried herbs work in a pinch, but fresh parsley or chives add moisture and a pop of color that makes these scones visually appealing.
Freshly baked ham and cheese scones cooling on a wire rack, showing melted cheese edges

Baking for the Perfect Gold

Scones require a high oven temperature (400°F/200°C) to spring up quickly. This 'oven spring' creates the height and light texture before the crust sets. Do not open the oven door during the first 15 minutes of baking.

To achieve that glossy, appetizing golden-brown top seen in the photo, an egg wash is essential. Simply beat one egg with a teaspoon of water and brush it over the tops before baking. This also gives the cheese a surface to brown beautifully.

The 'Pea-Sized' Crumb

When cutting butter into flour, stop when the largest pieces are the size of peas. If you mix until the butter disappears, you will lose the flakiness.

Savory Ham and Cheddar Scones

Prep 15 min
Cook 20 min
Serves 8 servings
Level Easy

📋 Ingredients

Dry Ingredients & Butter

  • 150g cooked ham, diced
    Thick cubes work best for texture
  • 150g sharp cheddar, shredded
    Freshly grated melts best
  • 240ml heavy cream
    Or buttermilk for tang
  • 2 tbsp fresh parsley
    Chopped fine for color
  • 1 large egg
    Beaten, for brushing tops

Mix-ins & Wet Ingredients

  • 375g all-purpose flour
    Spoon and leveled
  • 1 tbsp baking powder
    Ensure it's fresh for rise
  • 115g cold butter
    Cubed and very cold
  • 1 tsp salt
    Adjust based on ham saltiness
  • 1 tsp garlic powder
    Adds savory depth
  • 1/2 tsp black pepper
    Freshly cracked is best

Instructions

  1. Preheat and Prep

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Ensure your butter is very cold before starting (freeze for 10 mins if needed).

  2. Mix Dry Ingredients

    In a large bowl, whisk together the flour, baking powder, salt, black pepper, and garlic powder until well combined and aerated.

  3. Cut in Butter

    Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

  4. Add Mix-ins & Wet Ingredients

    Stir in the shredded cheddar cheese, diced ham, and fresh herbs. Pour in the heavy cream (or buttermilk) and mix gently until a shaggy dough just begins to form. Do not overmix.

  5. Shape and Bake

    Turn dough onto a floured surface. For rustic scones, scoop mounds onto the sheet. For wedges, pat into a disc and cut. Brush tops with beaten egg. Bake for 18-22 minutes until golden brown.

Recipe Notes & Tips

Serving

Serve warm with a pat of salted butter or a dollop of cream cheese. They are hearty enough to stand alone as breakfast.

Make Ahead

You can prepare the dough, shape the scones, and refrigerate them overnight. Bake them fresh in the morning for the best results.

Variations

Swap ham for cooked sausage crumbles, or add chopped jalapeños for a spicy kick. You can also use Swiss cheese for a 'Cordon Bleu' style scone.