After Easter, we typically have a ton of leftover ham and we are always looking for creative ways to use leftovers. One of my family's favorite ways to use leftover ham is repurposing them into healthy ham and cheese scones. Using grated cheddar, fresh chives, and my secret ingredient of Greek yogurt, these healthy ham and cheese scones are quickly devoured by my family. The cones even freeze really well making them an excellent meal prep or freezer prep.
These scones make a great brunch menu too using ham steak. They can be made ahead, served at room temperature, and they can even be made into mini scones which make a great Mother's Day Brunch or tea party (we do a lot of tea parties here) menu addition.
My favorite leftover ham recipe
These healthy ham and cheese scones are a great leftover ham recipe, but you can just as easily use a single ham steak. If you find yourself with a ton of leftover ham, you can easily cube up leftovers and freeze in freezer bags for 1-2 months. I like cubing my ham up first because I can easily sprinkle into egg bakes, soups, frittatas, omelettes, (of course) these scones. Leftover ham would be excellent in my corn chowder recipe.
The key to fluffy scones is keeping everything cold
As you may know, I have several scone and biscuit recipes on my website. The number one question I get regarding these is how do I get my scones to be fluffy like yours? The answer is simple--keep everything cold. Freeze your butter. I keep a stick of butter in the freezer for scones and biscuits. If I think ahead, I'll cube up 2 tbsp. of butter and freeze in separate bags. If I don't think ahead, I freeze a stick and grate with a cheese grater. Either step works.
When I bake my biscuits or scones, I also don't preheat the oven until my scones are cut. While my oven preheats, I allow the scones to cool off in the refrigerator. Cold butter will steam while baking and make your dough rise. If the butter melts, it will still be delicious but flat.
Storing and reheating scones
These scones can be stored in an airtight container on the counter or in the refrigerator and they'll last about 2 days on the counter (about 4-5 in the refrigerator). Scones are always better fresh. If you are making these the night before, mix and cut them but wait to bake until the morning of. Now, if you'd still prefer to bake them, brush with milk or melted butter and warm them up at 350 for about 5 minutes. If you are microwaving, 30 seconds is all you'll really need.
Ham and Cheese Scones Weight Watchers Points
These are 6 smart points on all plans as of April 2021. I use cashew milk, but the points will not change if you und milk or even 2% milk. These points are also calculated using Smithfield Ham Steak and regular, full fat cheese and butter. The scones are 10 grams of protein and 183 calories.
Healthy Ham and Cheese Scones
When even our go-to breakfast prep options feel stale, I whip up a batch of these salty, savory ham and cheddar scones. They’re delicious topped with a fried egg and great as a breakfast on the go for busy weekdays! These are a delicious and easy to prep brunch option that can be served warm or room temperature.
- 2 cup self-rising flour
- 1 tbsp baking powder
- 2 tbsp butter, cold or frozen and cut into pea-sized cubes
- 1 cup 0% fat free Greek yogurt
- 1 egg
- ¼ cup cashew milk (or preferred milk) + 1 tbsp to brush on top
- 4 oz ham steak, cubed
- 2 oz. cheddar, shredded
- 1 tbsp. dried chives (or 2 tbsp. fresh)
- cooking spray
- Sift together flour and baking powder. Stir in butter to incorporate the butter into the flour mixture. In a separate bowl, mix cashew milk, yogurt and egg.
- Make a well in the dry bowl, and pour the wet mixture into the middle. Use a rubber spatula to mix the ingredients together. Try to mix just enough to fully incorporate and not over mix.
- Fold the shredded cheddar, ham cubes, and chives into the mixture.
- Once the ingredients are mixed and shaggy, dump out the dough onto a lightly floured cutting board, and shape into a disk. The dough should be roughly 1 inch high and 9 inches wide.
- Cut the dough into 8 equal triangles. Place triangles about 2 inches apart on a baking sheet lined with parchment paper (or sprayed with cooking spray). Give the tops a spritz of cooking spray for safe measure.
- Refrigerate scones until the oven is preheated. Bake for 20-25 minutes at 400° until the tops are golden.
Serving Size:1 scone
Amount Per Serving: Calories: 183Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 41mgSodium: 693mgCarbohydrates: 24gFiber: 0gSugar: 1gProtein: 10g
Looking for more healthy breakfast ideas that are Weight Watchers friendly? I got you covered.
Weight Watcher Breakfast Recipes
Below you can find my favorite breakfast recipes fore Weight Watchers
Fluffy, delicious banana pancakes are a family friendly breakfast treat your whole family will love. Sweetened with natural sugars of banana and packed with protein from Greek yogurt, eggs, and cashew milk, these pancakes were delicious and filling.
110 calories each
Green - 3 sp, 2 for 5sp
Blue & Purple - 2 sp each
These healthy pumpkin pancakes are perfect for fall mornings. They are fluffy yet tender pancakes with the warming flavors of fall. You'd never know these were only 100 calories or 2 sp a piece because they are so comforting and delicious.
Green 3sp, 2 for 5sp
Blue & Purple 2sp, 2 for 4sp
Three ingredient dough bagels have the same health benefits of two-ingredient dough bagels, but they are a chewier, larger, and more bagel-y homemade bagel that will make an excellent breakfast prep.
Green - 4 WW SP
Blue & Purple - 3 WW SP
These were soooooo delicious and the perfect way to use up a lot of the ham we had leftover from Easter. Super easy and super satisfying!
Hi! I think I missed in this recipe where to add the 1/4 cup of milk. Should I have added it in with the egg and yogurt? Thanks!
The directions do not include the cashew milk that is listed in the ingredient list.