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Rosemary, Ham and Parmesan Cheese Scones

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These savory Rosemary, Ham, and Parmesan Cheese Scones are fluffy and tender and can be served for breakfast or brunch. Freshly grated Parmesan cheese and fresh rosemary blend so well with the pieces of ham in the scones.

Homemade Ham, Parmesan Cheese and Rosemary Scones on cooling rack with a text overlay

After making several sweet scones, I figured it was time to make another savory one. My family loved the ham and cheese scones with chives, so I knew they would love these with rosemary, ham, and Parmesan cheese just as much.

Savory scones are fast becoming my favorite now. Fruit or chocolate scones are great for a sweet treat but a savory scone can be perfect for breakfast, or slice it and make a sandwich with them. Better yet, dip one of these Ham and Cheese Scones with Rosemary in a bowl of tomato soup!

Scones make great brunch ideas and #OurFamilyTable Facebook group is sharing all kinds of brunch recipes today. Be sure to check them out after the recipe on this post.

What is the secret to making good scones?

I’ve been making scones for a bit now and it didn’t take me long to realize that I am not a fan of a dry baked good. I don’t mind them being a bit crumbly but dry and hard is not appetizing at all.

The secret to making good scones is having your ingredients COLD. You want that butter to stay cold and firm and not soften.

Here’s my secret tip

FREEZE your butter and then only take it out of the freezer when you are ready to use it. Then GRATE it with a box grater or a food processor. Immediately toss the frozen grated butter in your dry ingredients and toss gently. No need to use your hands, forks, knives, or a pastry cutter. Tossing the grated butter in the flour mixture will do it’s thing for making tender scones – and not dry. LIghter scones equal fluffy scones, too.

So, freeze your butter, grate it and use it. Be sure your heavy cream (or whatever liquid you are using) is cold as well as the eggs.

Frozen grated butter on blue plate

How to Get Scones to Rise and be Fluffy

Another tip to fluffy scones is make sure your raising agent (baking powder or baking soda) is fresh and not expired. Also, having your oven preheated before you place the scones in to bake will help them rise better.

Don’t overwork the dough when you are mixing it or patting it out to cut. This will make the dough tough and also will warm that butter up and then the scones will not be as fluffy as you want and could also turn out dry.

The egg added in some scone dough, like this ham and cheese scone recipe helps to keep the scones lighter and richer; both are a bonus to a fluffy scone.

My last tip for delicious scones is to use brown sugar instead of white sugar. This is totally optional because I have used both sugars with GREAT success. It’s a personal preference, and honestly, I have made these scones with both sugars to test that theory. The scones were amazing with either. The reason I suggest to use brown sugar is that the molasses retains moisture, so usingt will result in baked goods that are softer yet denser.

Get other tips from this site for making a master scone recipe that you can turn into many different kinds of delicious scones.

Other tips for these Rosemary, Ham and Parmesan Cheese Scones

  • Using fresh rosemary is best for this recipe. Dried will not work for this particular recipe.
  • Be sure your butter is frozen as mentioned above and your cream and egg are cold.
  • Fresh grated Parmesan will give the best results, but I’ve used the grated cheese from the deli counter with great results.
  • This is a great recipe to use leftover ham, as I did. Deli ham is just as good in this recipe.
  • Add a bit more ham and cheese to the tops of the scones before baking.

Ingredient List

  • Ham
  • Parmesan Cheese
  • Fresh Rosemary
  • Flour
  • Light Brown Sugar
  • Baking Powder
  • Baking Soda
  • Butter
  • Heavy Cream
  • Egg

Instructions to Making Scones

Preheat the oven and line a baking sheet with parchment paper or a baking mat.

As I mentioned above, you want to keep your butter, cream, and eggs COLD until you are ready to use them. That being said, grab a large bowl and whisk together your flour, brown sugar, baking powder, baking soda, and salt. Set aside.

In a small bowl, combine the rosemary, diced ham, and Parmesan cheese and toss. Place bowl in refrigerator until needed.

main ingredients in the scones - ham, cheese and rosemary

Grab that stick of frozen butter from the freezer and a box grater. Grate the frozen butter on the large side of the grater. I don’t own a food processor but one will do the job, too. Add the butter into the bowl of dry ingredients and toss gently with a fork.

combining the frozen grated butter with flour mixture for scones

In a small measuring cup whisk together the heavy cream (whole milk will work, too) and one egg. Pour into flour/butter mixture and gently combine until you have a rough dough ball. You may need to add up to 2 tablespoons more of cream.

Add the rosemary, ham, and cheese and gently fold into the scone dough.

adding ham, cheese, and rosemary to scone dough

Turn the dough out onto a lightly flour surface and pat into a large ball. To make sure the dough doesn’t get too tough, I like to cut the dough in half. Pat half the dough into a 8 inch circle, about one-inch thick. You can either cut the dough into equal wedges or do as I did and use a biscuit cutter.

half of the scone dough ready to pat out

Pro Tip: when using a biscuit cutter, cut straight down and resist the urge to “twist” the cutter. Twisting the biscuit cutter will  “seal” the edges, which keeps your biscuits from rising high.

Place cut scones onto prepared baking sheet, about an inch or so apart. If you saved additional ham and cheese, sprinkles some of each on the scones before baking. Lightly press the ham on.

scones cut with a biscuit cutter on baking tray

Bake for 18-20 minutes, or until the tops are lightly golden brown. Remove from oven and allow to cool on wire rack for a few minutes. Best when served warm, but equally delicious at room temp. Store scones in refrigerator for up to 3 days.

ham, cheese and rosemary scones on cooling rack

Freezer Tip: Flash freeze baked scones for up to 2 months. You can cut and freeze the scone dough for 2 months. Add a minute or two onto the bake time if baking from a frozen state.

close up of the inside of scone with ham and cheese

Serve scones with:

  • butter
  • jams
  • honey

These Rosemary, Ham, and Cheese Scones are also great to serve with soups and salads like this salad and soup.

close up of baked ham and cheese scone with rosemary

Other Scone Recipes You May Enjoy

close up of ham and cheese scone

Rosemary, Ham, and Parmesan Cheese Scones

These savory Rosemary, Ham, and Parmesan Cheese Scones are fluffy and tender and can be served for breakfast or brunch.
5 from 1 vote
Print Pin Rate
Keyword: ham and cheese scones, Parmesan Cheese, rosemary, Rosemary, Ham and Cheese scones, savory scones, scones

Ingredients

  • 2 1/2 cups flour
  • 1/3 cup light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, FROZEN
  • 3/4 cup heavy cream (plus two tablespoons) – whole milk can also be used
  • 1/2 cup fresh grated Parmesan cheese
  • 1/2 cup finely diced ham (deli ham is also good to use)
  • 1/4 cup freshly chopped rosemary
  • extra diced ham and grated cheese to top scones with, optional

Instructions

  • Preheat the oven and line a baking sheet with parchment paper or a baking mat
  • As I mentioned above, you want to keep your butter, cream, and eggs COLD until you are ready to use them.
    That being said, grab a large bowl and whisk together your flour, brown sugar, baking powder, baking soda, and salt. Set aside.
  • In a small bowl, combine the rosemary, diced ham, and Parmesan cheese and toss. Place bowl in refrigerator until needed.
  • Grab that stick of frozen butter from the freezer and a box grater. Grate the frozen butter on the large side of the grater. I don't own a food processor but one will do the job, too. Add the butter into the bowl of dry ingredients and toss gently with a fork.
  • In a small measuring cup whisk together the heavy cream (whole milk will work, too) and one egg. Pour into flour/butter mixture and gently combine until you have a rough dough ball. You may need to add up to 2 tablespoons more of cream.
  • Add the rosemary, ham, and cheese and gently fold into the scone dough. Turn the dough out onto a lightly flour surface and pat into a large ball. To make sure the dough doesn't get too tough, I like to cut the dough in half. Pat half the dough into a 8 inch circle, about one-inch thick. You can either cut the dough into equal wedges or do as I did and use a biscuit cutter.
  • Pro Tip: when using a biscuit cutter, cut straight down and resist the urge to "twist" the cutter. Twisting the biscuit cutter will  "seal" the edges, which keeps your biscuits from rising high.
  • Place cut scones onto prepared baking sheet, about an inch or so apart.
    If you saved additional ham and cheese, sprinkles some of each on the scones before baking. Lightly press the ham on.
    Bake for 18-20 minutes, or until the tops are lightly golden brown. Remove from oven and allow to cool on wire rack for a few minutes.
    Best when served warm, but equally delicious at room temp. Store scones in refrigerator for up to 3 days.
  • Freezer Tip: Flash freeze baked scones for up to 2 months. You can cut and freeze the scone dough for 2 months. Add a minute or two onto the bake time if baking from a frozen state.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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6 Comments

  1. How delicious do these scones sound?! I’ve never had a savory scone but that’s going to change! I can’t wait to make this recipe.

  2. 5 stars
    I love a savory scone. This would be amazing with a few eggs on the side or over the top! Great tips for getting the best scones as well.!