Ham and Cheese Scones

Now that I’ve been fully doing Weight Watchers for about 4 weeks, I’m starting to slip into that “I know what I’m doing” not paying attention slump. Of all things, breakfast seems to be my problem area. You’d think that with as much as I love all things breakfast, I’d have an easier time of grabbing something to eat to start my day. Well, no. I do love everything breakfast, but your typical American breakfast isn’t the best. A bowl of whole-grain cereal and some nuts and fruit isn’t that bad, but I’ll be starving by the time I get to work. A plate of eggs and hash browns and toast also isn’t that bad, but I need to watch portion sizes, because I could eat a plate of the above the size of a beach ball. Throw in some bacon or sausage, and there go my points for the day.

And there’s also the issue of my rushing around every morning, trying to get everything ready and get everyone out the door. I do need to get myself in gear and get a better system in place for when school starts in a couple weeks. So I made some tweaks to a WW recipe for Ham and Cheese Scones that kept the original PP value (5 per scone, if anyone’s interested), but still worked with what I had on-hand.

Ham & Cheese Scones

As Jay said, they taste healthy, due to the whole wheat flour in them. But they’re surprisingly light and almost fluffy, if you can believe that. Very much a savory biscuit, but I don’t mind that, as I’m not really a sweet-breakfast type of person.

Ham & Cheese Scones

Unless there are donuts involved. Then all bets are off.

Yield: 8

Ham and Cheese Scones

Ham and Cheese Scones
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • Cooking Spray
  • 1 1/2 C flour
  • 1/2 C whole wheat flour
  • 1 Tbsp. baking powder
  • 2 tsp. sugar
  • 1 tsp. garlic powder
  • 3 Tbsp. unsalted butter, cut into small pieces
  • 1/3 C shredded cheddar-jack cheese
  • 3 slices Canadian bacon, diced
  • 3/4 C skim milk
  • 1 Tbsp. vinegar or lemon juice
  • 2 large egg whites (or 6 Tbsp. liquid egg whites)
  • extra flour, for kneading


Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray, or line with parchment paper. Set aside.

Add the vinegar or lemon juice to a liquid measuring cup. Pour in enough milk to reach the 3/4-Cup mark, and stir together. Let sit while mixing the dry ingredients.

In a large bowl, whisk together the flours, baking powder, sugar, and garlic powder. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the cheese and dice Canadian bacon. Make a well in the center of the dry ingredients.

Combine the sour milk with the egg whites, then add all at once to the dry ingredients. Stir with a fork or wooden spoon until just combined.


Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes