We created these absolutely delicious ham and cheese scones in partnership with Hatfield Meats. We used their Original Hardwood Smoked Ham Steak in these homemade savory scones.
Ham and cheese scones are the perfect breakfast meal.
I could seriously eat these perfect, buttery, and amazing ham and white cheddar scones every single day and not be mad about it. They are literally perfect.
Scroll down to see the full list of ingredients, but let’s just say there isn’t a shortage of butter in these circular scones.
Since these have cheese, ham, and green onions, they really cover all basic food groups and ultimately make a full breakfast meal. You’ve got dairy, protein, and veggies so voila, a wonderful and filling way to start your day.
Hatfield ham steaks are the real MVP in these scones.
While scones take a little bit of prep work to make sure they aren’t dry or flat, the ingredients are just as important!
Hatfield Quality Meats has a pretty long history (over 100 years) and it started with a man named John C. Clemens taking his wagon from his farm in Mainland, PA, over to Philly to sell pork products. What started as a family business selling to farmers’ markets grew to distributor deliveries and to their modern business today selling quality pork products across the country!
Hatfield has a high operating standard, something they proudly call Pork With A Pledge®. Some of these standards that the Hatfield farmers hold include:
- A strong commitment to animal care.
- No hormones or steroids added to their hogs.
- Hogs that are raised without growth promotants.
- Their hogs are raised on North American, family-owned farms, coming from places like Pennsylvania, Indiana, Ohio, and Michigan.
- Each team member is offered competitive wages, comprehensive benefits, and training to be able to grow and thrive.
Along with Hatfield, we truly believe all these standards really make their products better!
Let’s talk details on these ham and cheese scone ingredients.
- Hatfield Ham Steaks. A ham steak is essentially a thick slice of ham. Hatfield sells them individually ($3 at my Giant Eagle!) so they are an easy way to utilize ham without having to purchase a full one.
- White Cheddar. We don’t have a specific brand here, but you do need to purchase a block of white cheddar because you’ll cube it to add to the scones.
- Butter. Just make sure you have high fat, delicious butter. There is no substitute.
- Heavy Cream. We opted for heavy cream in these ham and cheese scones because fat is delicious and perfect. Other recipes use buttermilk for their savory scones, but we love the creaminess of heavy cream.
Mise en place is vital for these savory scones.
As is with any recipe, prepping all ingredients is a must. But, this time it is super important to make sure everything gets mixed properly and at the right temperature.
A few tips that are important while making these delightful little ham and cheese scones.
- Dry the ham. This is important. The ham steaks do have a lot of water in them, so you need to put the ham steak in between two paper towels and squeeze out the water. Then, cube it and set aside.
- Chill your butter. I actually recommend doing this one first. You want to cube your butter and then put in the freezer before adding to your scones. If it’s warm, it will spread and then you won’t have the yummy buttery layers you want in a scone.
- Cube your white cheddar. In some recipes, you grate your cheese but we cubed it because we feel like it gives a stronger flavor. When it’s shredded, it kind of just melts in and you can taste it but you can’t really see that the cheese is there.
Some other delicious breakfast recipes after you finish your ham and cheese scones.
While we could really eat these cheesy scones every single day, here are a few of our other favorite breakfast recipes that you’ll definitely love on The Beard and The Baker.
- Freezer Friendly Breakfast Sandwiches. I LOVE these sandwiches. They are super easy to make and will make your mornings better, trust me.
- Puff Pastry Cinnamon Rolls. If you are looking to the sweet side of things, these cinnamon rolls are fantastic and way easier to prepare than totally homemade cinnamon rolls.
- Banana Bread. Okay, I mean when is banana bread not a good idea? Even O loves this stuff.
Ham and Cheese Scones
Ingredients
- 1 cup butter (2 sticks) cold, cut into 1/4 inch cubes
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons white sugar
- 1 1/2 cup heavy cream
- 1/2 cup white cheddar cut into 1/4 inch cubes
- 1/3 cup green onions chopped
- 1/2 cup Hatfield Ham Steak cut into 1/8 inch cubes
Instructions
- You must set out your mise en place for this recipe because some of them need a little prep before you can add to your scone mixture.
- First, you need to dry your Hatfield Ham Steak to get some of the water out. If you do not do this, your scones will spread and you will be sad.
- Then, you need to chop and prep all other ingredients. I recommend chopping your butter first because you need it to be cold when adding to your ingredients. We put ours in a little bowl and then place in the freezer while prepping the other ingredients.
- Add flour, salt, pepper, baking powder, and sugar together in a large bowl and whisk until combined.
- Then, quickly add your cold butter cubes, smashing it with the flour mixture until the dough is mixed and is about pea sized.
- Then, add your dried ham, cubed cheese, and chopped green onions mixing together with a rubber spatula.
- Finally, add your chilled heavy cream and use a rubber spatula to mix together until mixture is evenly dispersed of ham, cheese, and green onions.
- Then, shape into circles. I recommend using a biscuit cutter but you can also shape by hand but they won't cook as evenly if they aren't the same size.
- Place the shaped scones onto a plate or baking sheet and place in the freezer for at least 30 minutes. This is also important to prevent your scones from spreading in the oven.
- Preheat oven to 425 degrees F.
- Remove the scones from the freezer and if they aren't already, place on a silpat or parchment lined baking sheet. Then, place in the oven and bake for 20-25 minutes until fully cooked and golden on the outside.
- Enjoy the scones immediately (after they cool!) or store in a plastic baggie for up to 5 days at room temperature… if they last that long!
Lynell Lewis
sssoooo good
Dwaine Pease
I made these for the first time and they are delicious. Will be making them again.