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Ham, Cheese, and Scallion Scones

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These Ham, Cheese, and Scallion Scones are tender on the inside, crunchy on the outside, cheesy and so delicious. They are perfect for breakfast, appetizer, snack, or a side with a bowl of soup!

ham cheese scallion scones

We usually think of scones as sweet, not savory. But these rich, buttery, tender, and flaky scones are packed with chunks of diced ham, chunks of cheddar cheese, and accented with scallions. They are absolute perfection!

There is nothing like pulling a warm tray of Ham, Cheese, and Scallion Scones out of the oven. They are delicious on their own or cut in half and spread with butter. They also make a great accompaniment to soups and stews. But mostly I love them because they are so easy and versatile to make.

ham cheese scallion scones

Make in Advance

Scones are the best when they are fresh and warm from the oven. You will want to bake them off at the last minute. If you would like to get ahead, you can make and shape the dough ahead of time and leave them in the fridge overnight. Or you can freeze them on a baking sheet, transfer the frozen unbaked scones to a ziplock bag, and bake them straight from frozen, adding a couple of minutes to the baking time.

ham cheese scallion savoury scones

Baking Tips

  • Use cold ingredients. Similar to making pie crust, using cold ingredients prevent the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a super-flaky end result. Keep your butter, egg, and milk in the fridge until you are ready to make your scone dough.
  • Keep the dough cold. Do not allow the dough to get too warm. Keep it as cold as possible until they are ready to go into the oven. This will make them rise better.
  • Don’t overmix. Mix just until the flour almost disappears and you’ll be left with flaky layers and a nice, tender scone.

Flaky Scones Bonus Tip

We are stealing a lamination trick from croissant baking here by stacking and flattening the dough to create tons of flaky layers. Don’t worry, it sounds more complicated than it actually is. And if this seems like way too much work, you can just skip this step.

lamination process to get flaky scones

To laminate your dough, turn your dough out onto floured work surface. Roll or press the dough to flatten. Use a bench scraper or knife to divide the dough into 2 even pieces. Stack one part over each other. Press and flatten it out again. Repeat stacking and flattening the dough 2-3 more times. Then, your dough is ready to cut.

serve savoury scones with butter

More Recipes

ham cheese scallion scones
5 from 3 votes

Ham, Cheese, and Scallion Scones

These Ham, Cheese, and Scallion Scones are tender on the inside, crunchy on the outside, cheesy and so delicious. They are perfect for breakfast, appetizer, snack, or a side with a bowl of soup!
Author: Jaja Bakes
Course: Appetizer, Snack
Cuisine: American
Servings: 8 scones
Tap or hover to scale!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes


  • 2 cups (250 gr) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp granulated sugar
  • 1/2 cup (113 gr) cold unsalted butter, cubed
  • 1/2 cup (120 ml) cold buttermilk
  • 3/4 cup (100 gr) diced cooked ham
  • 1 cup (100 gr) grated cheddar cheese
  • 1/2 cup (30 gr) finely chopped scallions


  • Grated cheddar cheese
  • Finely chopped scallions


  • Preheat the oven to 425F/220°C. Line a baking sheet with parchment paper or silicone mat.
  • In a large bowl, sift in all-purpose flour, baking powder, and salt. Add granulated sugar and mix to combine.
  • Add cold butter to the flour mixture. Use a pastry cutter or bench scrapper or your fingers to cut the butter into fine crumbs.
  • Make a well in the center of the mixture. Pour cold buttermilk. Use a spatula to combine the dough until roughly combined.
  • Add ham, cheese, and scallions. Mix until combined.
  • Scatter some flour onto the work surface and tip the dough out. Using two bench scrappers, press the dough to flatten and shape it into a rectangle. Cut the dough into 2 even pieces. Stack one part over the other. Press, cut, and stack the dough 2-3 more times. (*Watch video for detail)
  • Press and flatten the dough to a rectangle with a 1.6-inch/4 cm thickness. Cut the dough into 6-8 pieces with a sharp knife.
  • Place the scones onto the prepared baking sheet.
  • Sprinkle cheese and scallion on top.
  • Bake the scones for 18-20 minutes until risen and lightly brown.
  • Serve warm.


If you don't have buttermilk, you can substitute it by adding 1/2 tablespoon of distilled white vinegar or lemon juice to 1/2 cup of milk. Allow the milk to sit for 10 minutes to thicken.
Keep the dough as cold as possible. If the dough starts to get warm, keep it in the fridge for 20-30 minutes.



Serving: 1scone | Calories: 325kcal | Carbohydrates: 28g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 591mg | Potassium: 92mg | Fiber: 1g | Sugar: 3g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 252mg | Iron: 2mg
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