Ham & Cheese Scones©


  • 5.9oz-170g Honey Roast Ham (good quality, torn into small/medium pieces)
  • 9.1oz-260g Plain Flour (sifted)
  • 3.8oz-110g Unsalted Butter (cold, cubed)
  • 1 tablespoon Mustard Powder
  • Pinch of Salt
  • 2 medium Eggs (free-range)
  • Pinch of Black Pepper
  • 1 ½ teaspoons Baking Powder
  • 8 tablespoons Semi-Skimmed Milk
  • 5.6oz-160g Mature Cheddar Cheese (grated)
  • 3.5oz-100g Mozzarella Cheese (grated)
Egg Wash
  • 1 medium Egg (free range, whisked)


  1. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven
  2. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  3. In a large mixing bowl, combine the flour and butter using your fingertips until it resembles fine breadcrumbs. Take your time doing this
  4. Add the baking powder, salt, pepper, mustard powder, ham, cheddar and mozzarella. Mix lightly so ingredients are evenly distributed
  5. Next, add the eggs and milk and stir with a cutlery knife until thoroughly combined
  6. Equally spoon into the 12 holes/cases of the prepared tin and brush the tops with the egg wash
  7. Pop into the oven for 35 minutes until the tops are starting to brown (but not too much!!)
  8. Remove from the oven and allow to cool in the tin for 10 minutes before removing
  9. Serve warm or cold. They go perfectly with soup either as a side or torn up and scattered in

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