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Gouda and Ham Scones

9-12 scones

Nutritional Facts Per Serving

8.1 g
22.1 g
0.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 193
  • Fat 7.8 g
    • Saturated   4.5 g
    • + Trans 
  • Cholesterol 43 mg
  • Sodium   383 mg
  • Carbohydrate 22.1 g
    • Fibre   0.8 g
    • Sugars  
  • Protein 8.1 g
    • Vitamin A 6 %
    • Vitamin C 0 %
    • Calcium 12 %
    • Iron 10 %


  1. Preheat the oven to 375˚F. Line a baking sheet with parchment paper. Place the flour, baking powder, baking soda and sugar in a mixing bowl and whisk to combine.  
  2. With your fingers or a fork, work butter into the flour until thoroughly distributed. Add cheese, ham and parsley, and combine. 
  3. Make a well in the centre of the flour mixture, and pour in the buttermilk/egg mixture. Mix until loose dough forms. Flour a work surface and your hands. Turn the dough onto the floured surface.  
  4. Knead the dough into a ball, lightly flouring your hands and the work surface again, if needed. Press the ball of dough into a 1” thick disc. Use a 2 1/2” or 3” round cutter to cut the dough into rounds and place on the prepared baking sheet. Gather up the scraps of dough and press and cut into scones. This recipe yields 9 to 12 scones, depending on the size of cutter used. 
  5. Bake in the middle of the oven 18-20 minutes, until scones are puffed and golden.

Recipe Options: Try another grated cheese in the scones, such as aged cheddar, Swiss or asiago.

Use 2 to 3 strips of cooked, finely crumbled bacon in the scones instead of ham. Don't eat meat? Then simply leave the ham out of the recipe. If you are feeding a smaller crowd, cut the recipe in half.

Serving Suggestions

The scones go great with breakfast or brunch items and are particular nice to serve with eggs prepared in just about any style, whether it’s boiled, scrambled, poached or sunny-side up. The scones also go great with soup, particular split green pea, bean or lentil. Split in half, they’ll also make tasty sconewiches when stuffed with sliced tomatoes, lettuce and mayonnaise.

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