Thought I’d get a jump up on serving you an idea in case you have any left over ham after the Easter holiday. Warm, tender and flakey, these Ham and Cheese Scones make the most of any leftover holiday ham in a good way. Cheddar cheese and green onions complete a killer flavor profile in these scones that are perfect for any breakfast brunch.
Ham and Cheese Scones
Here is a great way to use any leftover ham, if of course there is any leftover ham. 😉
Simple and easy to make in no time, this is a great way to use any ham that didn’t make it into a sandwich or bean soup after the family gathered for the holiday. I do this about every time we have a ham, because they can be expensive and I’m getting every last bit out of it. Save that bone for soup, too.
If I’m not making this Slow Cooker Ham Bone Bean Soup or these Pineapple Ham and Cheese Hand Pies, then scones are next up to make use of any ham that might have found it’s way from not getting eaten the night before. While this Spicy Citrus Baked Ham Glaze was great, the leftovers I used for these ham and cheese scones hit the spot.
With scones you don’t need to overwork the dough, just press until it comes together, you don’t want tough scones!
And like I said, if there is any leftover ham then I got you covered with these Ham and Cheese Scones!
Crunchy exterior with a savory, tender dough inside. Laced through with bits of ham, cheese and green onions. Enjoy!
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Savory Ham and Cheese Scones
Ingredients
- 2 cups all purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 2 tsp sugar
- 4 tbsp cold unsalted butter cut into pieces
- 1 cup cheddar cheese shredded
- 2 green onions both white and green parts, chopped
- 1/2 lb ham about 1 cup, diced small
- 1 cup heavy cream separated
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicon mat. Dice enough ham into uniform pieces to make 1 cup total. Set aside.
- Whisk the flour, salt, baking powder, and sugar together. Using your fingers or a pastry blender, work the butter into the flour until the mixture is crumbly.
- Mix in the cheese, green onions, and ham until evenly distributed.
- Add 3/4 cup of the cream, mixing with your fingers to combine. Press and squeeze the dough together, add some more cream until the dough comes together. Leave at least 2 tablespoons to brush on before baking. On a well-floured work surface pat the dough into a smooth 7" disk about 3/4" thick. Move the dough disk to the baking sheet. Use a knife or pizza cutter to cut the disk into 8 wedges, spreading the wedges apart a bit on the baking sheet.
- Brush the scones with a bit of cream. Bake for 20-22 minutes, until they're golden brown. Remove them from the oven, and cool. Serve warm, or at room temperature with or without butter (optional).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
I’ve made the recipe now following the exact instructions a few times and received rave reviews each time. My boyfriend requested a spicy version so I did some modifications and got excellent results still – I added a 1/2 teaspoon each of Cayenne, paprika and chili powder to the dry ingredients, substituted 1 of the green onions for a diced jalapeño, exchanged the cheese for pepperjack, tossed the filling ingredients in a heaping spoonful of Sriracha, added approximately 1.5 tbs of Sriracha to the dough at the heavy cream stage, and then mixed in approximately another teaspoon to the heavy… Read more »
I am so glad you enjoyed it! I like the twist you did to make it spicy! Great idea!
They are in the oven now. If they taste as good as they smell, then I’m in for a treat.
How did you enjoy them?
How can you begin to rate them when you haven’t even tried them? #baffled
These are DELISH and so easy. Using diced pieces of thick ham is best. My family and I devoured these in less than 24 hours. I am about to make another batch now and try white cheddar.
I am so glad you guys all enjoyed them!
Hi Kevin
This is the second time I have made these. I used Canadian Bacon the first time and Black Forest ham the second time. I found the Canadian Bacon to be a better choice for me because it was a little thicker and tastier. As others have posted, the recipe is very versatile so be creative and have fun.
I am glad you enjoyed them to make them again! I love reading that!
Made this in my toaster oven. I have rectangular pan the fits perfectly, so instead of round, I did a rectangle and cut square like biscuits. doesn’t change the flavor. Spectacular. The only change –because I can never seem to leave a recipe alone– is several twists of cracked black pepper in the batter. Light batter, hearty flavors. Thanks.
Made these this morning for breakfast. So delicious and so easy – my husband had I already ate half of them. We liked them so much we are going to make mini ones as appetizers for Thanksgiving – portioning them with a cookie scoop before baking.
So glad you enjoyed these Kristina, a favorite of mine too!
These scones are amazing. This was my first time making savory scones and I wasn’t sure what I would think of them. It felt like a much more substantial breakfast than a sweet scone. I ended up cutting mine into 10 pieces, which made a size that was better for me. Perfect recipe for left over ham.
Savory scones for the win! Thanks for taking the time to come back and let me know Laura. ?
Kevin, these are scrump-didly-umptios!
I do think that next time I make them–and there WILL be a next time–I will use unsalted butter to decrease the saltiness.
yumyumyum!
Great idea Eva. The ham does have that extra salt so good call. I’ll update the recipe to reflect. Cheers and thanks for taking the time to come back and let me know!
How do you separate the cream for this? Which portion of the cream do you use for this recipe? Thanks! Looking forward to making these!
Hi Hilary, thanks for stopping by and giving this a try. In Step 4 from the Directions (using the 1 cup from the Ingredients list) it reads:
4. Add 3/4 cup of the cream, mixing with your fingers to combine. Press and squeeze the dough together, add some more cream until the dough comes together. Leave at least 2 tablespoons to brush on before baking.
Hope this helps and enjoy!
I am OBSESSED with scones, and I don’t have enough savory versions in my recipe books! I love a good buttery scone at brunch, and although I don’t have any leftover ham from today, this one is worth buying ham just to make. Yum!
These could be yours in no time after a quick trip to the deli! 😉 Thanks Elizabeth.
Could use whatever one has in the fridge I would expect. Bacon, or cooked up shrimp chopped up, for example. I have made a number of versions of savory scones over the years. So good.
Last year I realized I do prefer savory ideas for breakfast/brunch over the sweet ones. So these savory scones packed with cheese, ham, and onions (I would have added some herbs too) are the perfect way to start a weekend off right!:)
Thanks so much Ben. The smoked ham really adds a wonderful flavor in these.
I’ll take a savory scone over a sweet scone any day of the week. (Keith too.) So these are perfect for us! I love the idea of having these alongside a sweet version for an Easter brunch. And what a great lineup of dishes!