Ham & Cheese Scones Recipe
Ham & Cheese Scones Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I make these scones as a way to use up leftover ham. The cheesy, savory wonders are a delight as an appetizer or an afternoon snack. —Barbara Lento, Houston, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • SAUCE:
  • 1/2 cup peach preserves
  • 1 tablespoon horseradish
  • 1 teaspoon wasabi powder
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground ginger
  • SCONES:
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 2 cups finely chopped fully cooked ham
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups heavy whipping cream
  • TOPPING:
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon poppy seeds

Directions

For sauce, combine all ingredients. Refrigerate until serving. Preheat oven to 375°.
For scones, in a large bowl, whisk flour, baking powder and salt. Add ham and cheese; toss to combine. Stir in whipping cream just until moistened.
Turn onto a lightly floured surface; knead gently 10 times. Pat dough into two 7-in. circles. Cut each into six wedges. Place wedges on a greased baking sheet.
For topping, whisk egg with water; brush over scones. Sprinkle with poppy seeds. Bake 40-45 minutes or until golden brown. Serve warm with peach sauce. Yield: 1 dozen (1/2 cup peach sauce)
Originally published as Ham & Cheese Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p168

  • SAUCE:
  • 1/2 cup peach preserves
  • 1 tablespoon horseradish
  • 1 teaspoon wasabi powder
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground ginger
  • SCONES:
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 2 cups finely chopped fully cooked ham
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups heavy whipping cream
  • TOPPING:
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon poppy seeds
  1. For sauce, combine all ingredients. Refrigerate until serving. Preheat oven to 375°.
  2. For scones, in a large bowl, whisk flour, baking powder and salt. Add ham and cheese; toss to combine. Stir in whipping cream just until moistened.
  3. Turn onto a lightly floured surface; knead gently 10 times. Pat dough into two 7-in. circles. Cut each into six wedges. Place wedges on a greased baking sheet.
  4. For topping, whisk egg with water; brush over scones. Sprinkle with poppy seeds. Bake 40-45 minutes or until golden brown. Serve warm with peach sauce. Yield: 1 dozen (1/2 cup peach sauce)
Originally published as Ham & Cheese Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p168

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