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Small Batch Ham and Gruyere Scones | One Dish Kitchen
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5 from 5 votes

Small Batch Ham and Cheese Scones

Rich, savory Ham and Gruyere Scones packed with bits of chopped ham, creamy Gruyere cheese, zesty horseradish and topped with a delicate Horseradish Cream. This small batch recipe makes 4 delicate, buttery scones that are the perfect accompaniment to any meal.
Prep Time10 mins
Cook Time15 mins
Cool5 mins
Total Time30 mins
Course: Bread
Cuisine: bread
Keyword: scones
Servings: 4 scones
Calories: 371kcal
Author: Joanie Zisk


  • Baking sheet


  • 1 cup all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • teaspoon baking soda
  • pinch ground black pepper
  • 4 tablespoons salted butter , cold - cut into small pieces
  • 1 large egg yolk
  • 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.



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