Savory Smoked Ham and Cheddar Scones Recipe – Fluffy, Tender, and Full of Flavor
Quick, easy, and full of flavor – a recipe that’s sure to impress family and friends.
Savory Smoked Ham and Cheddar Scones Recipe
Course: Mic dejun, Gustare, BrunchCuisine: BritanicDifficulty: Easy8
servings15
minutes25
minutes370
kcal40
minutesIt’s not really a recipe – it’s an excuse to sit down and chat. And yes, that’s exactly what it is!
It’s not a sophisticated recipe, and that’s the beauty of it: the kind of food you make without stress, but that still brings smiles and joy. It’s a bit like saying, “Come over, let’s catch up…” At least, that’s how I see it!
Scones – the little British wonders.
For me, scones are exactly that: a reason for brunch, for gathering around, for laying stories on the table alongside the plates. I love those days and weekends when I meet up with friends – even if it’s completely unplanned, something always gets cooked. And you know the best part, the one so many of you look for? You don’t need anything fancy, no complicated techniques – everything is simple yet impressive.
This time, I chose a savory version, with smoked ham and mature cheddar – a rich, slightly rustic flavor that takes you straight to those long weekend meals when time moves slowly, surrounded by laughter, simple food, and good vibes. So next time you’re in the mood for a relaxed meal and great conversation, make scones. Because, truly, it won’t just be a recipe – it’ll be a reason to bring people closer together.
A quick note on scones:
They’re one of the most beloved traditional British treats, perfect for breakfast or as a snack with tea. They’re soft, slightly crumbly little breads that can be plain or enhanced with ingredients like raisins, cheese, bacon, or fresh herbs.
Their origins trace back to Scotland and England, and tradition says they’re best served split in half, spread with butter, jam, or clotted cream – creating a moment of indulgence that delights the taste buds.
You can also find this recipe on Chef Adrian Hadean’s blog, along with many others I helped prepare during my internship.
Ingredients
250 g (2 cups) all-purpose flour
80 g (5 ½ tbsp) cold butter, cut into cubes
100 g (1 cup) grated cheddar cheese
80–100 g (3–3.5 oz) crispy bacon, chopped into small pieces
180 ml (¾ cup) heavy cream (30% fat) – or sour cream for a tangier flavor
20 ml (1 ½ tbsp) heavy cream (30% fat) – or milk, for brushing
1 egg – for brushing
Green onions (green part only, optional)
1 tsp baking powder
½ tsp each: baking soda, salt, freshly ground black pepper
Preparation method
- A big advantage of scones is that they’re quick and easy to make, and their delicate texture pairs beautifully with both sweet and savory flavors. They’re perfect for brunch, picnics, or any time you’re craving something tasty and comforting.
- Preparing the ingredients
The smoked ham (more like bacon, to be honest) is cut into small cubes and fried in a pan until crispy. Then, let it cool completely on a paper towel. This is also the time to chop the green part of the spring onion (if you’re using it). - Butter and dry ingredients
Be careful – the butter needs to be very cold! I kept mine in the freezer for an hour. Work quickly so it doesn’t melt. I used a food processor to avoid overworking the dough with my hands. Using short pulses, I mixed everything until the texture became crumbly, like fine sand. - I transferred the dry butter mixture into a large bowl, then added the green onion, cooled bacon, and cheddar. I gently combined everything with broad, sweeping motions.
The cream (also cold) is added next and incorporated without overmixing – otherwise, the scones will turn out tough. In the end, you’ll get a slightly crumbly dough – messy, but that’s completely normal. Don’t worry! If you squeeze a bit of dough in your hand and it holds together in a stable clump, it’s perfect. - Shaping and Portioning
I turned the dough out directly onto parchment paper (or a floured surface). Without overworking it, I gathered everything together and gently flattened it, giving it a roughly round shape (almost perfectly round, I must admit 😄). - For thickness, I recommend making them slightly taller if you plan to slice them in half after baking. We served ours whole. They can be cut into squares, circles, or triangles (I went with triangles). You can even rough them up a bit for a more rustic look.
- Baking
I transferred the scones onto a baking tray, gently adjusting the edges if needed (the dough is very delicate). I brushed them with a mixture of beaten egg and cream, and optionally sprinkled coarse salt and freshly ground pepper on top. - Bake in a preheated oven at 200°C (390°F) for 15–18 minutes, until they turn a beautiful golden color. My tip: check them after 15 minutes to make sure they don’t overbake.
- Serving suggestion
For serving, I went with a simple brunch idea. Since the aroma of these tender scones is wonderful on its own, I prepared just a few boiled eggs, a creamy sauce with avocado, garlic, and spinach, and, of course, a seasonal salad – that gorgeous greenery that brightens up the plate.
For drinks, I chose a refreshing lemonade (highly recommended) and coffee. That’s it – simple and perfect! - Best enjoyed
Scones are best served warm, straight from the oven, while still carrying that wonderful aroma of melted cheese and smoky ham. You can tear them apart with your hands and enjoy them plain, or, for a little extra indulgence, add a bit of soft butter or even a spoonful of cream. - Final thoughts
That was my recipe for smoked ham and aged cheddar scones – nothing complicated, just a good weekend vibe. Nothing new under the sun, as I hope you’re already familiar with my simple recipes, full of tradition, great taste, and lovely stories.
If you try them, let me know how they turn out and what you serve them with – I’m really curious about your ideas. Happy baking and… enjoy!
P.S.: I’m already thinking about a sweet version. Wishing you sunny days full of joy, Ely
