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Ham & Cheese Scones

Ham & Cheese Scones

No bakery degree required for this recipe: these healthy, savory ham-and-cheese scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. Try them with brunch or alongside your favorite stew.


12 servings

Prep Time

20 minutes

Total Time

45 minutes


  • 1 1/2cups all-purpose flour plus 2 tablespoons, divided
  • 1 1/4cups white whole-wheat flour
  • 1tablespoon plus 1 teaspoon baking powder
  • 1tablespoon sugar
  • 1/2teaspoon salt
  • 5tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 1/2cup shredded Cheddar cheese (1 1/2 ounces)
  • 1/4cup chopped Black Forest ham (1 1/2 ounces)
  • 1/4cup thinly sliced fresh chives
  • 1cup reduced-fat milk or buttermilk
  • 1large egg


  1. Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
  2. Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in cheese, ham and chives.
  3. Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.
  4. Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
  5. Bake the scones until firm to the touch, 18 to 24 minutes.


Store airtight for up to 1 day; reheat at 300°F for 10 to 15 minutes.

Nutrition Facts

Per serving (recipe makes 12 servings)

Calories 191kcal
Carbohydrate Total 25g
Total Sugars 2g
Added Sugars 1g
Fiber 2g
Total Fat 7g
Saturated Fat 5g
Mono Saturated Fat 2g
Cholesterol 36mg
Sodium 344mg
Protein 7g
Potassium 88mg
Calcium 156mg
Folate 54mcg
Zinc 1mg
Vitamin B3 1mg

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