Ham, Cheese and Roasted Tomato Scones
Ham, Cheese and Roasted Tomato Scones
Ham, Cheese and Roasted Tomato Scones are a perfect addition to an easy brunch spread!
I would probably choose a scone over a cookie or brownie any day. And when I head to a local coffee shop or bakery, Camden and I usually split whatever interesting scone flavors I can find. But it’s been a long time since I’ve made scones at home – the last ones were these Blueberry Peach bites of heaven.
Most scone recipes are a labor of love; you’ve got to have really cold butter, and then you have to use a pastry cutter or forks to work the butter into the dough. It takes a lot of time.
These Ham, Cheese and Roasted Tomato Scones take that time-consuming effort out (but all the love is still there!). I used melted butter and just poured it in and stirred. That’s all!
If you want to read on for tips and tricks to make the perfect scone, I’ve got all the info for you. Or you can hit the ‘jump to recipe’ button above and just grab the recipe and get baking!
Your basic baking ingredients for these ham and cheese scones include all-purpose flour, baking powder, sugar, milk, and butter.
You could use self-rising flour in place of the all-purpose flour and baking powder if that is all you have.
For the milk, I recommend whole milk (or even cream if you have it), but any type of milk will work. The higher the fat content in your milk, the creamier taste it will give the ham, cheese and tomato scones.
Then you’ll just need some deli ham, slices of provolone and tomatoes!
If you want to go above and beyond, you can roast the tomatoes before you add them to the scone dough to give them an extra roast-y flavor. To roast the tomatoes: halve the cherry tomatoes, toss with a teaspoon of olive oil and season with salt and pepper. Roast in the oven at 400 degrees for 15 minutes or so. Chop into small pieces to use in scones.
But, y’all, life is busy. Even without roasting your tomatoes, they’ll still get delicious flavor when they’re baked into the scones.
Preheat the oven to 450 and line a baking sheet with parchment paper. I also sprayed my paper very lightly with cooking spray.
Combine the flour, baking powder and sugar together, then pour in the melted butter and milk. Stir gently until it comes together; overstirring is not recommended.
Lastly, stir in the chopped ham, cheese and tomatoes.
There are two general ways to shape a scone: the classic triangle scone that you’ve probably seen at your local Starbucks, or a rounded biscuit-shaped scone.
For these, I did the classic triangles. To do this, I just separated the dough into two balls. I shaped one ball into a flat round, about 6 or 7 inches across. Then, using a pizza cutter, I divided the round into 6 triangles (3 cuts), and carefully pulled the triangles apart to spread them on the parchment paper for baking. Then I did the same with the second round.
You can also just plop rounded balls of dough on your baking sheet for a rustic, biscuit shaped look. There is no right or wrong way; it’s just a matter of preference and desire to exert effort.
Bake the scones in your preheated oven for 10-13 minutes, or until the tops start to look golden around the edges. I recommend removing them immediately to a cooling rack.
Since these have cheese in them, they’re best served warm. Right out of the oven, the scones will be toasty, the cheese will be melty and it will all be heaven in your mouth.
Since I’m guessing you won’t be eating 12 scones in one sitting – although I am certainly not judging you if you do! – you’re going to want to store the leftovers. When they’re cool, store them in an airtight container or ziploc bag in your refrigerator.
To reheat: you can heat these ham, cheese and tomato scones in the microwave for about 30 seconds and they’re good. But if you reheat them for a few minutes in your oven (set to 350 and put the scones in while it’s preheating) OR 3-4 minutes at 370 in your air fryer, they’re STELLAR!
Yes, yes, and more yes! You can freeze these little beauties at two different stages: before and after cooking. They’ll last about 3 months in the freezer either way.
The best way to freeze them would be to make the dough, cut it into triangles, and then freeze the triangles on a paper plate, double-sealed in two ziploc bags. Write ‘450 for 10-13 minutes’ with a Sharpie on the bag. When you’re ready to bake them, let them thaw on the counter and then bake according to the directions.
You can also freeze the leftovers after you bake them. Freeze them double-sealed in two ziploc bags. You can get out however many you plan to eat, let them thaw on the counter, and then reheat them in the microwave, oven or air fryer!
So there you have it – scones that are either ridiculously easy and delicious, or scones that you can go the extra mile and have a delicious brunch or breakfast recipe! Serve alongside this Mocha Whipped (Dalgona) Coffee for a perfect meal!
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray lightly with cooking spray.
In a large mixing bowl, sift together flour, sugar and baking powder.
Pour in melted butter and milk and stir gently. Do not overmix.
Stir in chopping ham, cheese and tomatoes. Salt and pepper dough (I use about 1/2 tsp. each).
Place half of the scone dough on baking sheet. Use your hands to press it into about a 6-8 inch circle. Using a pizza cutter or knife, cut circle into 6 triangles.
Repeat with remaining scone dough.
Separate triangles and spread out on baking sheet.
Bake at 450 for 10-13 minutes, or until tops start to turn golden brown. Remove from oven and serve warm.
Scones are best eaten within 2 days. They can be frozen before or after baking, and will last in the freezer for about 3 months.
To reheat scones, heat for a few seconds in the microwave, or (preferred method) turn your oven to 350, and while it is preheating, place the scones on a baking pan and warm for about 3-4 minutes, or until warmed through.