Savory Ricotta Herb Scones with Ham and Honey Butter

Why You’ll Love This Recipe

• Tender, buttery scones with a delicate ricotta richness and crisp, golden edges.
• Fresh dill and parsley brighten savory bites of diced ham and Parmesan.
• Simple, reliable method with cold ingredients for bakery-style flakes at home.
• Honey butter adds a sweet-salty finish that melts into every warm crumb.

Grocery List

• Produce: Fresh dill, fresh flat-leaf parsley, lemon (for zest, optional)
• Dairy: Unsalted butter, ricotta (whole milk), heavy cream, Parmesan, 1 large egg
• Pantry: All-purpose flour, baking powder, granulated sugar, kosher or fine sea salt, black pepper, honey, flaky salt
• Meat: Deli ham or leftover cooked ham

Full Ingredients

Savory Ricotta–Herb Scones

• 2 cups (240 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1 tbsp (12 g) granulated sugar
• 3/4 tsp fine sea salt (use 1 tsp if using low-sodium ham)
• 1/2 tsp freshly ground black pepper
• 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 g) whole-milk ricotta, well-drained
• 1/3 cup (80 ml) cold heavy cream, plus 1 tbsp for brushing
• 1 large egg
• 1/2 cup (45 g) finely grated Parmesan cheese
• 3 oz (85 g) ham, diced small (1/4-inch)
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh flat-leaf parsley
• Flaky sea salt, for finishing

Honey Butter

• 4 tbsp (56 g) unsalted butter, softened
• 2 tbsp (30 ml) honey
• Pinch fine sea salt
• 1/2 tsp finely grated lemon zest (optional, but lovely)

Step-by-Step Instructions

Step 1: Prep the oven and ingredients

Heat the oven to 400°F (200°C) with a rack in the middle. Line a rimmed baking sheet with parchment paper. Place the ricotta in a fine-mesh sieve or on a few layers of paper towel and press gently to remove excess moisture. Keep the butter cubes chilled. Finely chop the dill and parsley, and dice the ham into small 1/4-inch pieces.

Step 2: Mix the dry base

In a large bowl, whisk together the flour, baking powder, sugar, salt, and pepper until well combined. Add the cold butter cubes and cut them in with a pastry cutter or rub with fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Step 3: Add the savory mix-ins

Stir in the Parmesan, diced ham, dill, and parsley, tossing to coat everything evenly in flour. Coating the mix-ins helps them distribute well and prevents clumping.

Step 4: Whisk the wet ingredients

In a small bowl, whisk the drained ricotta, heavy cream, and egg until mostly smooth. It is fine if tiny ricotta curds remain; those keep the scones tender.

Step 5: Bring the dough together and fold

Make a well in the dry ingredients and pour in the ricotta mixture. Use a fork to gently mix just until the dough starts to clump; it should look slightly shaggy. Tip onto a lightly floured surface. Gently knead 4–5 times to bring it together, then pat into a rough rectangle. Fold the rectangle like a letter (one short side to center, then the other over the top). This single fold creates layers without overworking.

Pat into a 7.5-inch (19 cm) round that is about 1 inch (2.5 cm) thick. Using a sharp knife or bench scraper, cut into 8 equal wedges.

Step 6: Chill, top, and bake

Arrange the wedges on the prepared sheet, leaving space between them. Freeze or refrigerate for 10–15 minutes to re-chill the butter. Brush the tops with 1 tablespoon heavy cream and sprinkle lightly with flaky salt and a pinch of black pepper. Bake 18–22 minutes, rotating the pan halfway, until deeply golden at the edges and the tops are set. The internal temperature should be about 200°F (93°C). Cool on a rack for 5–10 minutes; serve warm.

Step 7: Make the honey butter

While the scones bake, mash together the softened butter, honey, pinch of salt, and lemon zest (if using) until smooth and creamy. Spoon into a small bowl. Spread generously onto warm scones so it melts into the flaky layers.

Pro Tips

• Drain the ricotta well. Excess moisture makes the dough sticky and reduces lift.
• Keep everything cold. Cold butter and a brief chill before baking create tall, flaky scones.
• Do not overmix. Stop as soon as the dough holds together; a slightly shaggy look is perfect.
• Weigh your flour (240 g) for the most consistent texture and rise.
• For extra color, bake on a preheated baking sheet; it jump-starts browning on the bottoms.

Variations

• Herb-Only: Omit the ham and add 1 extra tablespoon each of dill and parsley; increase black pepper to 3/4 teaspoon.
• Cheddar–Chive: Swap Parmesan for 3/4 cup (75 g) grated sharp cheddar and replace dill with 2 tablespoons chopped chives.
• Mushroom–Thyme: Replace ham with 1/2 cup finely chopped sautéed mushrooms (cooled and well-drained) and use 1 tablespoon fresh thyme.

Storage & Make-Ahead

Store baked scones, cooled, in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for 6–8 minutes to refresh the crust. Freeze baked scones up to 2 months; thaw and rewarm before serving. For the best make-ahead option, freeze unbaked wedges on a tray until solid, then bag and freeze up to 2 months. Bake from frozen at 400°F (200°C) and add 2–3 minutes to the bake time.

Nutrition (per serving)

Approximate per scone with honey butter: 370 calories; 25 g fat; 27 g carbohydrates; 10 g protein; 1 g fiber; 640 mg sodium.