Cheese, Ham & Potato Scone

Name: Cheese, Ham & Potato Scone
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 225 g / 8 oz Self-raising flour; 1 ½ tsp Baking powder; 2 pinches salt; 30 g / 1 oz Butter; 1 tsp Wholegrain mustard; 75 g / 3 oz Mature Cheddar (grated); 75 g / 3 oz Ham (diced); 4 tbsp Milk or more; 170 g / 6 oz Cold cooked potatoes or mash; Milk or beaten egg to glaze

Published 23 January, 2013 Updated 8 April, 2024 107 Comments

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Cheese, Ham & Potato Scone is a great way to use up some leftover boiled or mashed potatoes & ham. A great accompaniment to a bowl of soup!

In celebration of National Potato Day (26 January), I took the opportunity to try out the new Oxo Adjustable Potato Ricer in this Cheese, Ham & Potato Scone.

The ricer has a dial that turns and clicks into 3 different patterns allowing you to mash on a fine, medium, or course setting.

Of course, you can mash more than just potato in it and it’s perfect for making baby food too.

The medium setting is also good for squeezing water out of your greens so I know where my cooked spinach is going now!

A handy notch on the ricer allows you to rest it over a bowl while you plunge the lever. What’s more, you can put it on the top rack of your dishwasher to clean it.

I’ve often seen potato ricers being used on TV and have been rather envious as I’ve never used one let alone owned one. This one was cool as you have the option of choosing how fine you want your mash. My potatoes were cold, firm, and waxy so I did need all my strength to squeeze the ricer, I’m sure with floury warm potatoes it would have been a lot easier! (Update I have now riced floury potatoes and it took one hand and no effort at all they just glided through!)

I wish I’d had one of these when I was making baby food for my children! I am going to enjoy experimenting with my ricer over the coming weeks as I think it could be used in so many ways.

I have just put boiled eggs through the effortless course setting and it’s made the most lovely fluffy egg mayonnaise sandwiches for our lunch, as I thought it would! Next on my hit list are chickpeas for hummus making!

I decided to make a Cheese, Ham & Potato Scone with mature Cheddar, home-cooked ham, and wholegrain mustard!

It was very tasty and delicious split and buttered whilst still warm but can also be eaten cold. This scone would be great as a snack, for lunch or great with a bowl of soup! We also enjoyed it toasted the next day.

So in honour of National Potato Day, I’m giving you the chance to win an Oxo Adjustable Potato Ricer as well as a top quality Mermaid Hard Anodised Aluminium Baking Sheet (30cm/12”) so that you too can bake this delicious scone to perfection!

For your chance to win simply fill in the Rafflecopter at the bottom of this post.

As this recipe is totally made from scratch I am entering it into Javelin Warrior’s Cookin w/Luv “Made with Love Mondays” challenge.
I am also entering my scone into the Breakfast Club which is run by Helen at Fuss Free Flavours and currently being hosted by Janice at Farmers Girl Kitchen this month!

I am also entering my scone into Kate at Turquoise Lemons “No Waste Food Challenge” where the theme is left over mash (just make sure there is no butter or milk in it) which is being hosted by Elizabeth at Elizabeth’s Kitchen this month.

How to make Cheese Ham & Potato Scone

So first rice the potatoes.

Then sieve the dry ingredients and rub in butter. Next mix potato, mustard and milk together.

Then stir in the grated cheese and ham to potato mixture.

Then combine with flour mixture adding enough milk to make a dough.

Knead dough for a few seconds.

Then roll out to 18cm/7″ and place on baking sheet scoring into 6 portions.

Bake for about 20 minutes then cool on a wire rack.

Enjoy whilst still warm or cold if you can resist temptation for that long!

More Recipes using Ham

Cheat’s Croque Madame
Quiche Lorraine (easy recipe with puff pastry sheet)
Curried Egg Mayonnaise with Ham & Sweetcorn Jacket Potato
Ham, Cheese & Sweetcorn Turnovers
Ham & Cheese Breakfast Casserole

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

How to enter Giveaway:
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This giveaway will close on 24/02/2013.
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