Ham & Cheddar Scones! With a flaky, buttery crust on the outside and soft, pillowy middle, these savory scones are dainty in demeanor but bold in flavor! A great way to use up leftover Easter ham or a wonderful bite to serve for showers or Mother's Day.

There are few things that irk me more than food waste. I try my very best to use up every last drop of condiments and every last morsel of leftovers, even if it means eating 4 versions of the same thing by week's end. Luckily, I have an extremely easygoing husband who will eat just about anything that's put in front of him, so I can generally get away with re-purposing foods without too much complaint.

If you, like many other families, enjoyed a traditional ham dinner on Easter Sunday, then odds are that you, too, are facing the very real possibility of hammed up breakfasts, lunches and dinners for the foreseeable future. Today, I'm here to help you out with using up those bits and pieces of leftover ham!

I have to confess, this is not a "new" recipe exactly. It's one I found at the bottom of an old post where I recalled the details of my visit to a local Tea House and shared a scone recipe to fit in with the theme of the post. Unfortunately, that post got shoved into the dusty recesses of  the blog's archives and was hidden from plain sight... until now!

Inspired by the tea time menu at TeaLicious Tea House, I'm sharing these savory scones that would be the perfect accompaniment to an afternoon tea service {or for those of us with a regular life that doesn't involve tea time, breakfast, brunch or anytime you're hungry!}.

A Few Tips

• Use cold butter. Cold butter is what helps to keep scones {and pie dough, etc.} light and flaky. As it bakes, the butter melts creating little air pockets that help give height and perfect texture to the scones.
• Add small amounts of liquid at a time. You don't want the dough to be too wet or too dry/crumbly. Start with a small amount, pulsing or cutting it in until you have a dough that mostly comes together in a ball when pressed slightly. {In the food processor, the ball will form naturally when it's ready.} Better to start with less liquid and add a bit more if needed than to add too much, but if you do, you can always add a bit more flour to even things out.
• Don't over-work the dough. The more you touch & mess with the dough, the tougher the scones will become. Think minimal contact. I really like using a food processor for this task, but you can also use a pastry cutter to achieve the same results.
• When it's time to pat out the dough, try not to compress it too much. Use sharp cutters to achieve a clean cut and press directly down without twisting to get the most height out of your scones. Alternatively, you can pat it out and cut these into the traditional triangular shape if you prefer.
• I didn't try this with frozen ham, but I'm pretty sure you can just toss the diced ham without thawing and it should heat through just fine as it bakes. {If you try this, will you let me know for sure that it works?}
• If it takes you a while to make your scones and you find that your dough isn't as cold as it was when you started, you can pop these into the fridge or freezer to chill before baking to ensure that they get the best rise.
• Making ahead: Scones are best served freshly baked. If you want to minimize your prep time, you can make the dough and even cut it out the day before, then cover completely to make sure they're airtight, and refrigerate overnight.

Well, that's about all I can think of to help you in your quest to make the perfect savory scones! It goes without saying, but if you're not into ham {as I am currently not}, you can omit the ham entirely. Better yet, play around with the flavors by adding different herb and cheese combinations until you come up with something that you find absolutely scrumptious!

Comment below and tell me -- what are your favorite ways to use up leftover Easter ham? 

Ham & Cheddar Scones

The Kitchen Prep

Ham & Cheddar Scones! With a flaky, buttery crust on the outside and soft, pillowy middle, these savory scones are dainty in demeanor but bold in flavor! A great way to use up leftover Easter ham or a wonderful bite to serve for showers or Mother’s Day.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 22 mins

Total Time 42 mins

Course Breakfast

Cuisine American

Servings 10 scones

Ingredients

  

• 1 ¾ cups all purpose flour
• ¼ cup whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• Pinch of salt
• 8 tablespoons cold butter cut into small dice
• ¼ cup cooked ham cut into small dice
• ½ cup sharp cheddar cheese shredded
• 1 teaspoon dried dill weed
• 1 cup non-fat Greek yogurt
• 1 egg
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar

Instructions

 

• Preheat the oven to 375 degrees. Line a large baking sheet with parchment or a silicone baking mat. Set aside.
• In a blender or food processor, combine all purpose flour, whole wheat flour, baking powder, baking soda, sugar, and salt.
• Add diced cold butter to mixer and pulse until the butter is incorporated and looks like coarse crumbs. {You can do this by hand, too, but I find it easier to give it a quick blitz.}
• Transfer flour mixture to a medium bowl. Add ham, cheese, and dill weed and toss together.
• In a small bowl, whisk together Greek yogurt, egg, and Dijon mustard until smooth. Pour into the dry mixture and mix together until just moistened. {Don't overmix.}
• Scoop mixture out onto a lightly floured surface. {It will be crumbly.} Knead it a few times {5-6} until it starts to come together and hold it's shape. Try not to over-knead it or you'll get tough scones.
• Pat the mixture into a large disk about ¾ of an inch thick. Using a biscuit cutter, cut out scones and place onto prepared baking sheet. Alternatively, you can cut it into wedges. {Optional: Brush a little half and half or cream on the tops to help the tops glisten.}
• Bake for about 20-22 minutes or until golden brown on top and around the edges.
• Cool a bit on a wire baking rack. Serve nice & warm!

Notes

Recipe adapted from Better Homes & Gardens.