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Forget store-bought pastries – whip up a small batch of these buttery, flaky ham and cheese scones in minutes! This small batch recipe yields just 4 golden beauties, perfect for a small brunch or cozy weekend breakfast. We’re talking tender crumb, melty cheese, and bursts of savory ham in every bite. Trust me, these scones are so easy to make, they’ll become your new baking hero.

Pair these ham scones with Creamy Tomato Soup, a hearty Breakfast Bowl, or a crisp Caesar Salad for a satisfying meal.

Why You’ll Love These Ham And Cheese Scones

  • Quick & Easy: No fancy equipment or hours of rising needed! These scones come together in no time, using simple pantry staples.
  • Unique Twist: Horseradish is an optional ingredient but it adds a distinct and enjoyable flavor.
  • Versatile Pairing: Ideal with soups, salads, or as a standalone snack.
  • Rich Flavors: The combination of cheese and ham creates a satisfying taste.
  • Perfectly Portable: Pop these scones in a lunchbox or picnic basket for a delightful mid-day treat.

RELATED: Single Serving Comfort Food Recipes


If you have any ingredients leftover from this scone recipe, check out our Leftover Ingredients Recipe Finder.

  • Flour: Start with 1 cup of all-purpose flour. Keep a little extra on hand for dusting your work surface and your hands.
  • Sugar: A tablespoon of granulated sugar is recommended for a subtle sweetness.
  • Baking Powder and Baking Soda: These ingredients help the scones rise and become light.
  • Salt and Black Pepper: Essential for enhancing the overall flavor.
  • Butter: 4 tablespoons of cold, salted butter are crucial. Keep it refrigerated until use to ensure the scones turn out flaky and crisp-edged.
  • Egg: Use 1 egg yolk in the dough for flavor and structure, and brush the scones with the egg white for a glossy finish.
  • Milk: Any type of cow’s milk works well, or you can use almond milk, half & half, or cream.
  • Horseradish: This optional ingredient adds a spicy kick to both the scones and the cream topping.
  • Ham: About 3 ounces (or ½ cup) of diced or cubed ham is perfect. If you’ve got leftover ham, consider using it in Ham and Cheese Scones, Split Pea Soup, Ham and Cheese Dutch Baby, or a Mini Muffuletta.
  • Cheese: Gruyere is a great choice, but feel free to substitute with your preferred cheese. Consider using leftover gruyere in a Green Bean Casserole, Baked Penne with Roasted Vegetables, or a Crustless Quiche Lorraine.
  • Scallions: Include these in the scones before baking for added flavor.

Recipe Variations

Customize your savory scones with these creative adaptations for a delightful twist on the classic recipe.

  • Different Cheeses: Swap Gruyere with sharp cheddar, creamy brie, or tangy blue cheese for varied cheese flavors.
  • Vegetarian Option: Replace the ham with sun-dried tomatoes or sautéed mushrooms for a vegetarian-friendly version.
  • Herb Infusion: Mix in herbs like rosemary, thyme, or parsley for an aromatic touch.
  • Spicy Scones: Add diced jalapeños or a dash of cayenne pepper for a spicy kick.
  • Gluten-Free Scones: Use a gluten-free 1:1 flour blend to accommodate dietary restrictions without compromising on taste.
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How To Make Ham And Cheese Scones

These step-by-step photos and instructions help you visualize how to make a small batch of ham scones. See the recipe box below for ingredient amounts and full recipe instructions.

Step 1: Begin by whisking together flour, sugar, baking powder, salt, baking soda, and a pinch of black pepper.

Step 2: Cut cold butter into the flour mixture until the mixture resembles coarse crumbs.

dry ingredients for ham scones along with cubes of butter in a mixing bowl.

Step 3: In a separate bowl, whisk together milk, the egg yolk, and horseradish. Pour into the flour mixture.

Step 4: Finally, fold in diced ham, shredded cheese, and chopped scallions.

ham and cheese scone batter in a mixing bowl.

Step 5: 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.

Step 6: Lightly brush the tops of the scones with the egg white and top with additional cheese.

unbaked ham and cheese scones on a baking sheet.

Step 7: Bake for 12-15 minutes. Remove scones from the oven and allow to cool.

four ham and cheese scones on a small baking sheet.

Step 8: 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, if you’d like.

an overhead picture of a ham and cheese scone with horseradish cream spread over the top.

Expert Tips

  • Cold Ingredients: Keep butter and milk cold for the best texture.
  • Don’t Overmix: Mix the dough just until combined to avoid tough scones.
  • Even Size: Cut scones into equal sizes for uniform baking.
  • Preheat Oven: Ensure your oven is at the right temperature before baking for consistent results.

RELATED: Small Batch Clotted Cream Recipe

More Small Batch Scone Recipes

Discover the joy of baking with these other small batch scone recipes, each offering its unique burst of flavors and textures.

Frequently Asked Questions

How do I store leftover ham and cheese scones?

Keep these scones in the refrigerator for optimal freshness. They are best enjoyed within a day or two after baking.

Can I freeze ham and cheese scones?

Absolutely! Prepare and shape the dough into scones, freeze them initially on a baking sheet, then store the frozen unbaked scones in a zip-top bag. When ready to bake, you can cook them directly from frozen, just add a few extra minutes to the original baking time.

What can I use instead of ham?

Cooked bacon or sausage are great alternatives.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried these ham and cheese scones or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

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Small Batch Ham and Cheese Scones

5 from 6 votes
Prep: 10 minutes
Cook: 15 minutes
Cool: 5 minutes
Total: 30 minutes
Servings: 4 scones
Bake a batch of delightful Ham and Cheese Scones today! Perfect for a quick snack or a delicious addition to any meal.


  • 1 cup all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • teaspoon baking soda
  • pinch coarsely ground black pepper
  • 4 tablespoons salted butter -cold, cut into small pieces
  • 1 large egg -separated (use egg yolk in the batter and brush the egg white over the tops of the scones)
  • ¼ cup milk
  • 1 tablespoon horseradish
  • 3 ounces ham -diced
  • 2 ounces Gruyère cheese -shredded, plus 2 tablespoons more for topping. Alternate: cheddar cheese
  • ½ ounce scallions -chopped

For The Horseradish Cream

  • ¼ cup heavy cream
  • 1 tablespoon horseradish
  • 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.
  • Serve.



  • Cold Ingredients: Keep butter and milk cold for the best texture.
  • Don’t Overmix: Mix the dough just until combined to avoid tough scones.
  • Even Size: Cut scones into equal sizes for uniform baking.
  • Preheat Oven: Ensure your oven is at the right temperature before baking for consistent results.


Serving: 1scone, Calories: 371kcal, Carbohydrates: 30g, Protein: 12g, Fat: 22g, Saturated Fat: 12g, Cholesterol: 119mg, Sodium: 709mg, Potassium: 225mg, Fiber: 1g, Sugar: 5g, Vitamin A: 800IU, Vitamin C: 2.6mg, Calcium: 161mg, Iron: 2mg

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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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating


  1. I made these for breakfast this morning – delicious! Tender, flaky, and full of flavor. I did add a bit more horseradish (because I love it) & used sour cream instead of heavy cream for a bit more tang. I will definitely make these again!

    Love this site, Joanie – thank you!

  2. We brits would not add any sugar to cheese scones. Is this a mistake?
    I will try the apple and cinnamon ones, sound delish!!

    1. No mistake. I add a small amount of sugar to my savory scones as well as my sweet scones. Feel free to leave it out if you prefer.

  3. I notice that the recipe calls for egg yolk but your directions both in the recipe and above say egg white. Which is correct?

    1. 1 egg yolk is used to make the dough. It adds flavor and provides structure. Use the egg white to brush on top of the scones. The egg white gives the scones a clear shine.

  4. These scones sound wonderful and I’m loving the look of this horseradish cream. Savory scones are some of my favorite actually, even though sweet ones seem to be more popular. Looking forward to trying these!

  5. I absolutely adore scones. They are so good on their own or paired with a meal. This recipe sounds delicious. I would have no problem making this my breakfast any morning of the week. Perfect as a brunch item too.

  6. I am just dying to try this recipe! I tried making scones once before and they were definitely one of my epic fails but you make it look so easy that I am so going to try again. And you’ve added my favorite cheese to the mix so it’s really hard not to jump right in and make it ASAP!

  7. I agree that savory scones are the best!! And the ham and gruyere cheese go so well together in these scones… Not to mention that horseradish cream! I could eat these as a meal 🙂