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a ham and cheese scone on a white plate next to an orange napkin
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5 from 6 votes

Small Batch Ham and Cheese Scones

Bake a batch of delightful Ham and Cheese Scones today! Perfect for a quick snack or a delicious addition to any meal.
Prep Time10 minutes
Cook Time15 minutes
Cool5 minutes
Total Time30 minutes
Course: Breakfast, Side Dish
Cuisine: American
Keyword: ham and cheese scones, scones, small batch scones
Servings: 4 scones
Author: Joanie Zisk

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

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

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