Ham, Mustard & Cheese Scones©


  • 4.9oz-140g honey roast ham (good quality, torn into small/medium pieces)
  • 9.1oz-260g plain flour (sifted)
  • 2.8oz-80g unsalted butter (cold, cubed)
  • 1 teaspoon mustard powder
  • Pinch of salt
  • 2 medium eggs (free-range)
  • Pinch of black pepper
  • 1 ½ teaspoons baking powder
  • 8 tablespoons whole milk
  • 3.5oz-100g mature cheddar cheese (grated)
  • 1.7oz-50g mozzarella cheese (grated)


  1. Pre-heat oven with an over tray inside to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin (or use paper cases) and set to one side
  2. In a large mixing bowl, combine the flour and butter using your fingertips until it resembles fine breadcrumbs. Take your time doing this
  3. Add the baking powder, salt, pepper, mustard powder, ham, cheddar and mozzarella. Mix lightly
  4. Next, add the eggs and milk and stir with a cutlery knife until thoroughly combined
  5. Equally spoon into the 12 holes of the prepared tin and pop into the oven for 25 minutes until the tops are starting to brown (but not too much!!)
  6. Remove from the oven and allow to cool in the tin for 10 minutes before removing
  7. Serve warm or cold

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