Ham, Cheddar Cheese & Chives Scones

A savory scone recipe like these ham, cheddar, and chive scones are a great way to switch things up from the usual sweet varieties. They’re flavorful, satisfying, and easy to make with a handful of everyday ingredients.

It's one of my favorite leftover ham recipes to make after the holidays. They’re quick to throw together and always hit the spot for breakfast or brunch the next morning.

🥘 Ingredients

• Flour – Pastry flour bakes up scones with the best texture in my experience. It's light, tender, and just sturdy enough for the savory mix-ins. That said, I usually stick with all-purpose flour since it works reliably well and is always on hand.
• Butter – Use cold or frozen butter to create those flaky layers. As it melts in the oven, it steams and lifts the dough, giving the scones their crisp edges and soft centers.
• Sugar – Just enough sugar to balance the richness of the ham and cheese. It also helps the tops brown beautifully without making the scones taste sweet.
• Baking Powder – This gives the dough its rise and keeps the texture light rather than dense. Make sure your baking powder is fresh for the best results.
• Salt – A small amount enhances the overall flavor and sharpens the taste of the cheddar without overpowering the delicate chives.
• Garlic Powder – Adds a subtle, savory boost that pairs perfectly with the ham and cheddar. It deepens the flavor without being too bold or overpowering.
• Heavy Cream – Adds richness and moisture to the dough for a tender crumb. Also used to brush the tops for that golden, glossy finish. Buttermilk can be used as an alternative for a slightly tangier flavor.
• Egg (optional) – Mixing in an egg or egg yolk gives the scones a softer interior and helps them bake up with a deeper golden color. It's optional, but a nice touch for added richness.
• Chives – Fresh chopped chives add a mild onion flavor that brightens the scones and complements the savory ingredients.
• Cheddar Cheese – Sharp cheddar cheese is best for maximum flavor. Shred it yourself for the best melt and texture, as pre-shredded cheese can be powdery and dry.
• Ham – Use finely diced cooked ham so it distributes evenly throughout the dough. You can use leftover honey baked ham from the holidays, ham steaks, or thick-cut ham from the deli.

👩🏻‍🍳 How To Bake Ham, Cheddar Cheese, & Chives Scones

Grab your ingredients, a large mixing bowl, a pastry cutter, and a baking sheet lined with parchment paper to begin making these savory, cheesy scones.

This recipe yields 8 hearty, wedge-shaped scones, cut from an 8-inch round that's about 1 to 1½ inches thick.

Prep Ingredients

Grate the cold butter using a box grater or food processor. Return it to the freezer while you prep the rest of your ingredients.

Dice the ham into small, bite-sized pieces, shred the cheddar cheese and finely chop the chives.

Mix Scone Dough

In a large bowl, whisk together the flour, sugar, baking powder, salt, and garlic powder (photo1) until well combined.

Add the grated butter into the dry mixture (photo 2) and use a pastry cutter, fork (photo 3), or clean hands to cut the butter into the flour. You want the mixture to look like coarse crumbs, with some larger, pea-sized bits.

If using the optional egg, add it to the heavy cream (photo 4) and whisk to combine (photo 5) - we want to avoid over-mixing the dough.

Make a well in the center of the flour mixture and add either just the heavy cream or optional heavy cream/egg mixture (photo 6).

Add the shredded cheddar, diced ham, and chopped chives (photo 7) after the heavy cream. Fold the ingredients together gently until a sticky dough forms (photo 8).

Turn the dough out onto a floured work surface or silicone baking mat (photo 9).

Shape The Dough

For classic wedges, gently pat the dough into an 8-inch round that’s about 1 to 1½ inches thick (photo 10) and use a sharp knife to slice them into 8 triangle slices (photo 11). Transfer the scones to a parchment-lined baking sheet, spacing them a couple of inches apart (photo 12) to give them room to rise.

For round scones, shape the dough into a rectangle about 8 by 6 inches, keeping the same thickness. Use a biscuit cutter to cut out rounds, and make sure not to twist the cutter, this helps keep the edges flaky. Gather and press the scraps together gently if you need to cut more.

For mini scones, divide the dough in half and shape each piece into a 5-inch round. Slice each round into 6 to 8 small wedges for easy, snackable portions. You can also cut smaller squares or circles if you’d rather skip the wedges.

For drop scones, just scoop heaping spoonfuls of dough straight onto a parchment-lined baking sheet, spaced a couple inches apart. It’s the easiest method and still bakes up delicious.

Chill & Bake

Place the tray of scones in the refrigerator and chill for at least 15 minutes. This step helps the butter firm back up, which prevents spreading.

While the scones chill, preheat your oven to 400°F (205°C/Gas Mark 6) so it’s fully heated when you’re ready to bake.

Right before baking, brush the tops with a little heavy cream or buttermilk to help them brown evenly and develop a glossy, golden finish. For extra flavor and a pop of color, you can sprinkle a few more chopped chives on top.

Bake for 18 to 22 minutes, or until the scones are puffed up and the tops are lightly golden brown. If you’ve made larger scones, they may need up to 24 minutes. The edges should be firm and the cheese lightly toasted.

Cool & Serve

Remove the scones from the oven and let them sit on the baking sheet for 5 minutes to cool slightly and finish setting. Then transfer them to a wire rack to cool completely, or serve warm.

💭 Angela's Pro Tips & Recipe Notes

• Use cold ingredients and tools. Keeping everything as cold as possible helps create flaky layers, so I like to chill my mixing bowl and utensils along with the butter. This keeps the butter from melting into the dough too early.
• Mix the egg with cream, if using. If you decide to use the optional egg, I recommend whisking it together with the heavy cream before adding it to the dry ingredients. This simple step cuts down on mixing time and helps the dough come together more evenly, which keeps the texture light and tender without overworking it.
• Dry the chives before adding. After rinsing your chives, be sure to pat them completely dry with a paper towel. Any extra moisture can affect the texture of the scones and make the dough a little gummy.
• Handle the dough gently. Mix the dough just until everything is combined and try not to work it too much. Overmixing or kneading the dough too much will warm the butter and make the scones dense instead of light and tender.
• Space your scones apart on the pan. Line your baking sheet with parchment paper and leave at least 3 inches between scones so they have room to rise and brown evenly.
• Fix spreading scones while they’re hot. If any of the scones spread out a little during baking, you can use a spatula to nudge the edges back into shape right after they come out of the oven.
• Make ahead for easy baking. You can shape the dough ahead of time, then wrap it tightly in plastic wrap and refrigerate it overnight. Just slice and bake straight from the fridge the next morning.

🔐 Tips for Tall, Flaky, Bakery-Style Scones

A great scone should be tender and fluffy inside with crisp, golden edges—and getting that perfect rise comes down to a few key tricks

Here’s how I make sure mine bake up tall and flaky every time:

• Fold the dough for layers. Gently folding the dough a few times helps create flaky layers and better rise in the oven. I like to flatten the dough, fold it over itself, then repeat the process 3 to 5 times. This spreads the butter throughout, which creates steam pockets as it bakes.
• Chill before baking. Cold dough holds its shape and helps prevent the scones from spreading. You can refrigerate the full disc of dough before cutting, or chill the shaped scones (any size or shape) for 15 to 30 minutes before baking.
• Start with a hot oven. Make sure your oven is fully preheated before you pop the scones in. That first blast of heat activates the baking powder and helps the scones rise nice and high.
• Check your baking powder. If you’re following all the steps and still getting flat or dense scones, your baking powder may be past its prime. Test it or replace it with a fresh container if it’s been sitting in your pantry for a while.

🥄 Make-Ahead Scone Options

If you want to get a head start, there are a few easy ways to prep your scones in advance:

• Chill overnight. Shape the dough into a disc and wrap it tightly in plastic wrap. Let it chill in the fridge overnight, then cut and bake in the morning as usual.
• Par-bake and freeze. You can bake the scones halfway, let them cool completely, and freeze them in a single layer on a baking sheet. Once solid, transfer to a freezer-safe container. When you're ready to serve, bake straight from frozen until golden and heated through.
• Freeze unbaked scones. After shaping, place the unbaked scones on a baking sheet and freeze until firm. Wrap each one in plastic wrap and store in a freezer bag or airtight container for up to 2 months. Bake straight from frozen with a few extra minutes added, or let them thaw in the fridge overnight before baking.

🥡 Storing & Reheating

Once your scones have cooled completely, store them in an airtight container in a single layer. If stacking, separate layers with parchment paper to keep the scones from sticking together. You can also wrap them individually in plastic wrap to lock in moisture and make grab-and-go portions.

At Room Temperature

Ham and cheese scones are best enjoyed fresh but will stay good at room temperature for up to 2 days. Keep them in a cool, dry spot away from heat and direct sunlight.

In the Refrigerator

To keep them longer, refrigerate your scones for up to 1 week. Let them sit at room temperature for a bit before serving, or reheat them gently for the best texture.

Freezing Scones

If you’d like to freeze them, arrange the cooled scones in a single layer on a baking sheet and freeze until solid. Then wrap each scone in plastic wrap and transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw at room temperature or in the fridge before reheating.

Reheating

These savory scones taste even better warm. Microwave at 50% power for 20–30 seconds with a small cup of water to keep them from drying out. You can also reheat them in a 300°F (150°C) oven for 5–6 minutes or use a toaster oven until warmed through.

If reheating from frozen, bake at 425°F (220°C/Gas Mark 7) for about 5–8 minutes to refresh the texture and crisp the edges.

📖 Recipe Card