Ham and Cheese Scones with Green Onions

A white plate with ham and cheese scones on it.

5 from 4 votes

Ham and Cheese Scones with Green Onions

Breakfast is one of the best meals of the day, and these delicious scones have been served at many a breakfast. Stuffed with ham, cheese, and green onions - they always get a ton of compliments. They could not be any easier to make. (They are also a great way to use up leftover ham after a holiday weekend.)

Prep Time15

Cook Time15

Chilling Time10

Total Time40

Servings: scones

Calories: 314kcal

Author: Kari

Equipment

a cookie/baking sheet

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons butter cubed and very cold, straight from the fridge
½ cup sour cream
1 large egg
1 cup shredded/grated cheese sharp cheddar or gruyere is best
1 cup diced cooked ham or bacon
¼ - ½ cup green onions

Instructions

Add baking soda, flour, salt, and baking powder to the bowl of a mixer or food processor. Hit the pulse button a few times to disperse the ingredients.
2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
Add the egg and sour cream and pulse to combine thoroughly.
½ cup sour cream, 1 large egg
Next, add in the cubed butter and pulse until the mixture comes together - it will be a little crumbly but should stick together.
8 tablespoons butter
Now add the ham, cheese, and green onions. Pulse just a few times - you don't want to overmix, but you want to evenly disperse all the ingredients.
1 cup shredded/grated cheese, 1 cup diced cooked ham, ¼ - ½ cup green onions
Now, turn the dough out onto a clean piece of parchment paper and press all the crumbles together to form a large circle - like a frisbee made of dough - about 7 or 8 inches across and about ¾-inch thick. Wrap the circle of dough with the parchment paper and place it in the freezer for about 10 minutes.
This will make 8 scones. To make bite-sized scones, make two smaller circles that are a little thinner.
While the dough chills in the freezer, preheat your oven to 400°F. It should heat up in the same amount of time that it takes for the dough to chill just the right amount.
Now, remove the dough and cut it up like a pizza. In half, then into quarters, then into eighths. This should produce 8 equal-sized scones.
Separate the scones and form the edges just a little bit - you don't want to handle the dough too much - then place them on a lined baking sheet.
Bake at 400°F until golden - this should take 10 - 15 minutes.
Eat the scones immediately while they are nice and warm from the oven.

Notes

Recipe Yield

This recipe makes 8 regular-sized scones or 16 mini scones. You can also use cookie cutters to make them into fun shapes. I have made them into circles, hearts, Christmas trees, and stars - I think they taste better in fun shapes. 😉

🥫 Storage/Shelf Life/Reheating

Store scones in an airtight container for up to a week. We have kept them at room temperature, and they were fine, but because there is an and cheese in them, they should probably be stored in the refrigerator.

To keep scones fresh, store a slice of plain white bread in the container with them.

To reheat scones, I like to put them in the air-fryer or toaster oven on a really low heat to get the whole scone nice and warm, then crank up the heat for the last minute to get the outside nice and crispy.

📋 Tips

To make sure scones rise and stay fluffy and flaky, do not overwork the dough - handle it just enough to get it to stick together - and make sure that your baking powder is fresh.
Try using different varieties of cheese - sharp cheddar, gruyere, asiago, parmesan - because who doesn't love cheese?
Make sure your oven is at 400°F before you put the scones in. Having an oven that is too hot or too cold will change how the scones bake and can ruin them.

Nutrition