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These small batch ham and cheese scones are savory, flaky, and buttery with a touch of heat from horseradish. This easy recipe makes 4 tender scones, perfect for breakfast, brunch, or an afternoon snack.
Featured Comment
“I made these for breakfast this morning – delicious! Tender, flaky, and full of flavor.”
– Kathy
Why You’ll Love This Recipe
- Quick to Make: Comes together fast with basic pantry ingredients.
- Flavorful: Ham, cheese, and optional horseradish add bold, savory flavor.
- Great with Meals: Pairs well with soups, salads, or enjoy on its own.
I absolutely love these savory ham and cheese scones, they’re warm, buttery, and packed with rich, satisfying flavor. They’re the kind of treat that feels special but couldn’t be easier to make.
If you’ve never made savory scones before, this is the perfect place to start – you’re going to love them.
Pair these ham scones with creamy tomato soup for one, a hearty breakfast bowl, or a crisp caesar salad for a complete meal.
Ingredients
If you have any ingredients leftover from this scone recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour.
- Sugar: Adds a touch of sweetness.
- Baking Powder and Baking Soda: Help the scones rise and stay light.
- Salt and Black Pepper: Enhance the flavor.
- Butter: Use cold, salted butter for a flaky texture and crisp edges.
- Egg: The yolk adds richness to the dough; the white creates a glossy finish when brushed on top.
- Milk: Any milk works – regular, almond, half & half, or cream.
- Horseradish (optional): Adds a spicy note to both the dough and cream topping.
- Ham: Diced or cubed ham brings a savory, hearty element – great for using up leftovers. Extra ham? Use it in split pea soup for one, ham and cheese dutch baby, or a mini muffuletta.
- Cheese: Gruyere is ideal, but any cheese you like will work. Use leftover cheese in a small batch green bean casserole, baked penne for one, or a single serve crustless quiche lorraine.
- Scallions: Stir in for a pop of flavor and color.
Recipe Variations
Here are a few simple ways to change up your ham and cheese scones:
- Cheese Options: Try sharp cheddar, Swiss, or white cheddar in place of Gruyere.
- Vegetarian Version: Leave out the ham and add sautéed mushrooms or chopped sun-dried tomatoes.
- Add Herbs: Stir in fresh rosemary, thyme, or parsley for extra flavor.
- Make It Spicy: Add chopped jalapeños or a pinch of cayenne pepper for heat.
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.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and black pepper.
- Cut in cold butter until the mixture looks like coarse crumbs.
- In a separate bowl, whisk milk, egg yolk, and horseradish. Pour into the flour mixture and stir to combine.
- Fold in ham, cheese, and scallions.
- Transfer dough to a floured surface, knead briefly, and shape into a circle. Cut into 4 wedges and place on a baking sheet.
- Brush tops with egg white and sprinkle with extra cheese.
- Bake at 400°F for 12–15 minutes, then let cool slightly.
- For optional topping, whisk heavy cream with horseradish until thickened. Spoon over scones if desired.
Expert Tips
- Use Cold Ingredients: Cold butter and milk help create flaky scones.
- Mix Gently: Overmixing can make the scones dense—stir just until combined.
- Cut Evenly: Slice the dough into equal wedges for even baking.
- Preheat the Oven: Make sure your oven is fully heated before baking.
RELATED: Small Batch Clotted Cream Recipe
Frequently Asked Questions
Store cooled scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Yes. Freeze unbaked scones on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes to the baking time.
Yes, you can prepare the dough, cut it into wedges, and refrigerate it for up to 1 day before baking.
Yes. The horseradish adds a mild kick but the scones are still delicious without it.
More Small Batch Scone Recipes
If you enjoyed these savory scones, try one of these other flavorful small batch options:
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:
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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Ham and Cheese Scones
Watch How To Make This
Equipment
Ingredients
For the Scones
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- pinch coarsely ground black pepper
- 4 tablespoons salted butter -cold and cut into small pieces
- 1 large egg -separated (yolk goes in the batter, white is used for brushing tops)
- ¼ cup milk
- 1 tablespoon horseradish
- 3 ounces ham -diced
- 2 ounces Gruyère cheese -shredded, plus 2 tablespoons more for topping; cheddar works too
- ½ ounce scallions -chopped
For the Horseradish Cream (optional)
- ¼ cup heavy cream
- 1 tablespoon horseradish
- ⅛ salt
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a Silicone baking mat
- In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and black pepper.
- Cut in cold butter using a pastry blender or your hands until the mixture resembles fine crumbs.
- In a small bowl, whisk together egg yolk, milk, and horseradish. Add to the flour mixture and stir just until combined.
- Gently fold in ham, cheese, and scallions.
- Transfer dough to a lightly floured surface. Knead briefly and shape into a circle. If sticky, add a little more flour.
- Cut into 4 wedges and place on the prepared baking sheet.
- Brush tops with egg white and sprinkle with extra cheese.
- Bake for 12–15 minutes.
- Cool on the baking sheet for 1 minute, then transfer to a wire rack.
- Horseradish Cream (Optional): Whip cream, horseradish, and salt with an electric mixer until soft peaks form.
- Spoon a tablespoon over each scone.
- Serve.
Notes
- Use Cold Ingredients: Cold butter and milk help create flaky scones.
- Mix Gently: Overmixing can make the scones dense—stir just until combined.
- Cut Evenly: Slice the dough into equal wedges for even baking.
- Preheat the Oven: Make sure your oven is fully heated before baking.
Nutrition
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.
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!
Thank you, I love the changes you made to the recipe and I’m so happy you enjoyed the scones!
We brits would not add any sugar to cheese scones. Is this a mistake?
I will try the apple and cinnamon ones, sound delish!!
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.
These are freaking delicious! They were wonderfully tender and even though I did not have scallions, were perfect!
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 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.
Absolutely delicious. They have become a family favourite and are always requested. Thank you.
I’m so happy you are enjoying the recipe, Rhonda. Thank you for taking the time to let me know.
These were absolutely delicious! They were perfect for my all girls brunch buffet!
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!
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.
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!
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 🙂