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Ham & Cheddar Scones

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.
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Breakfast
Cuisine: American
Servings: 10 scones
Author: The Kitchen Prep


  • 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


  • 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!


Recipe adapted from Better Homes & Gardens.