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These savory scones are flakey, cheesy, rich, and uber-delicious. Similar to biscuits in texture, method, and ingredients, you’ll want to make sure you’re ingredients are good and cold to ensure the tenderest, flakiest scones possible. The scones can be made into whatever shape you like, they’ll bake just the same. Hearty, portable, and guaranteed crowd-pleasers, these ham, cheese, and chive scones would be perfect to pack up for a brunch or morning tailgate. 

Julia Levy
Recipe by MyRecipes


Read the full recipe after the video.

Recipe Summary test

30 mins
50 mins
Makes 16 scones (serving size: 1 scone)


Ingredient Checklist


Instructions Checklist
  • Bake in preheated oven until golden brown and cooked through, 15 to 18 minutes. Repeat with remaining dough half, cream, and pepper. Serve warm or at room temperature.

  • Note: Scones can be cut in advance, and frozen on a baking sheet. Once they are completely frozen, transfer scones to a ziplock plastic freezer bag for longer storage. Bake directly from frozen. You may need to add a couple of minutes to the baking time.

  • Sprinkle parchment-lined baking sheet liberally with flour. Divide dough in half. Place 1 dough half on prepared baking sheet; cover and chill remaining dough half. With floured hands, shape dough into an 8-inch slanted rectangle (about 1 inch thick). Brush evenly with 1 tablespoon of the heavy cream. Sprinkle evenly with 1/4 teaspoon of the pepper. Using a floured bench scraper or knife, cut dough square into 8 slanted squares (rhombuses). Carefully pull scones away from center to separate them by about 3/4 inch.