This savory Ham and Cheese Scones recipe yields 4 delicate, buttery scones packed with bits of chopped ham and creamy Gruyere cheese. Each scone can be topped with a zesty, easy to make horseradish cream.
This post is sponsored by Reese Specialty Foods. All thoughts and opinions are always my own.
Scones are one of life’s simplest pleasures. Nothing beats pulling a tray of warm, homemade scones out of the oven to enjoy with coffee or tea. These lovely Ham and Gruyere Scones are buttery and delicate and this small batch scone recipe will give you 4 savory scones. The perfect amount if you’re cooking for one or two people.
Homemade scones are as easy to make as biscuits. They’ve actually become one of my favorite breads to bake and once you try them, I bet they will become yours too.
We usually think of scones as sweet, not savory. But these rich, buttery, flaky cheese scones are the perfect accompaniment to soup, salads, or just about any main dish meal. These scones are packed with creamy cheese and bits of diced ham, chopped scallions and a surprise ingredient, horseradish!
Horseradish may not be an ingredient you would likely find in scones, however it imparts a wonderfully unique flavor.
I’ve recently partnered with Reese Specialty Foods who want to encourage everyone to “Step Out Of Your Comfort Food”. Changing up our cooking routine doesn’t have to be challenging or scary. Adding a new flavor to a favorite recipe can allow us to experience a whole new flavor.
I’ve been making scones for years and although sweet scones are always a treat to wake up to, sometimes it’s a little nice to step out of your “cooking comfort zone” a little. Trade a sweet scone for a more savory one to liven up an afternoon meal or to enjoy with a cup of coffee.
Here’s how the ham and cheese scones come together…
Begin by whisking together flour, sugar, baking powder, salt, baking soda, and a pinch of black pepper.
Cut cold butter into the flour mixture until the mixture resembles coarse crumbs.
In a separate bowl, whisk together milk, an egg yolk, and Reese Horseradish. Pour into the flour mixture.
Finally, fold in diced ham, shredded Gruyere cheese, and chopped scallions.
Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. Cut the dough into 4 triangles and place on a baking sheet.
Lightly brush the tops of the scones with the egg white and top with additional cheese.
Bake for 12-15 minutes. Remove scones from the oven and allow to cool.
As a lovely topping, whisk heavy cream and a little horseradish together. As you whisk the two together, the cream thickens. Add a spoonful of the horseradish cream to the tops of the scones.
For these Ham and Gruyere Cheese Scones, I used sriracha horseradish but you could easily use any horseradish. I truly loved the slight spiciness from the sriracha flavor. I only added 1 tablespoon of the horseradish to the recipe and 1 tablespoon to the horseradish cream. Feel free to add more to suit your taste.
Other Small Batch Scone Recipes You Might Enjoy
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Ham and Cheese Scones Recipe
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- pinch black pepper
- 4 tablespoons cold butter , cut into small pieces
- 1 large egg , separated
- 1/4 cup milk
- 1 tablespoon sriracha horseradish (or regular horseradish)
- 3 ounces diced ham
- 2 ounces shredded Gruyère or Cheddar cheese , plus 2 tablespoons more for topping
- 1/2 ounce chopped scallions
For The Horseradish Cream
- 1/4 cup heavy cream
- 1 tablespoon sriracha horseradish (or regular horseradish)
- pinch salt
- Heat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with silpat or parchment paper and set aside.
- In a mixing bowl, stir together the flour, sugar, baking powder, salt, baking soda and black pepper.
- Using a pastry blender or your hands, cut the butter into the flour mixture until the mixture looks like fine crumbs.
- In a separate small bowl, whisk together the egg yolk, milk and the horseradish. Pour into the flour mixture and stir until just combined.
- Gently fold in the ham, shredded cheese, and scallions.
- Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).
- Cut the dough into 4 triangle wedges and place them on the small baking sheet.
- Lightly brush the tops of the scones with the egg white and add a little additional shredded cheese to the tops.
- Bake for 12-15 minutes.
- Let the scones cool on the baking sheet for 1 minute, then transfer onto a wire rack to continue cooling.
To Prepare The Horseradish Cream
- Using an electric mixer, whip together the cream, horseradish and salt until soft peaks form.
- Add a tablespoon to the top of each scone.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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