Gruyere and Ham Scones: Love at First Bite

Gruyere and Ham Scones: Love at First Bite

Love at First Bite: Ham, Cheese, and Scallion Scones

If you're a fan of savory baked goods, you'll fall head over heels for these scones. They're packed with country ham, tangy cheese, scallions, sesame seeds, and flaky sea salt. The end result is a classic pastry with Southern flair that's rich, nutty, and entirely addictive.


  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 3/4 cup buttermilk
  • 4 ounces country ham, chopped into small pieces
  • 4 ounces Gruyere cheese, grated
  • 1/4 cup sliced scallions
  • 2 tablespoons sesame seeds
  • 1 teaspoon flaky sea salt
  • 1 egg, beaten


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, baking soda, and kosher salt.
  3. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse sand.
  4. Add the buttermilk, ham, cheese, and scallions, and stir until just combined.
  5. Dust a work surface with flour and turn the dough out onto it. Knead a few times until the dough comes together.
  6. Divide the dough into 8 equal pieces and shape each one into a flat disk.
  7. Place the disks on the prepared baking sheet and brush the tops with the beaten egg.
  8. Sprinkle with sesame seeds and flaky sea salt.
  9. Chill the scones in the freezer for 10-15 minutes, until firm.
  10. Bake for 18-20 minutes, until the scones are golden brown and cooked through.
  11. Transfer to a wire rack to cool. Serve warm or at room temperature.

Note: These scones can also be frozen before baking. Simply shape them, freeze them on a sheet pan, then transfer to a lidded container or zip-top bag and freeze until needed. When ready to bake, let the scones sit on the counter while the oven preheats, then glaze with the egg wash and bake.

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