One of our favorite ways to use holiday leftovers is in these savory ham & cheddar scones. They go together quickly and are a delicious twist on classic breakfast tastes. You can easily swap out cooked bacon if you don’t have ham available. Want to take it to the next level? Blend together softened butter and chives or minced roasted red bell pepper for the perfect spread.

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Leftover Ham & Cheddar Scones

  • Author: Kirsten Gjesdal
  • Yield: 8 1x

Description

Use up that leftover Easter or Christmas ham in a delectable savory scone. 


Ingredients

Scale

2 cups flour

1 tbsp baking powder

1 tsp dried parsley

1/2 tsp paprika

1/2 tsp ground black pepper

1/2 tsp salt

1/2 cup cold unsalted butter (1 stick), cut into small cubes

3/4 cup plus 2 tbsp heavy cream and 2 tbsp extra for brushing

1 cup shredded cheddar cheese

1/2 cup diced cooked ham


Instructions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. 

Mix flour, baking powder, parsley, paprika, pepper, and salt in a large bowl. Use a pastry blender to cut butter into flour mixture, until the largest butter chunks are no larger than the size of a pinky nail. Pour in 3/4 cup plus 2 tbsp of cream, shredded cheese, and diced ham. Stir until you have a dry dough that just keeps together. You may need to use your hands to mix.

Dump mixture onto floured surface and push together into an 8″ circle that holds together. Use a sharp knife or bench scraper to cut four long slices, to split the dough into eight wedges. Place wedges on prepared pan. Brush scone tops with remaining 2 tbsp cream. 

Bake at 425 degrees for 18-20 minutes until browned on top. Let cool on cooling rack and serve with butter. 


Notes

Essential tools: Baking sheet, parchment paper, bowl, mixing spoon, dry measuring cups, measuring spoons, wet measuring cup, pastry blender, sharp knife or bench scraper, pastry brush, cooling rack

Keywords: ham, cheddar, scone, easter, christmas, leftover, savory, breakfast

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