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Croque Monsieur Scones

We all know it's the decade of the Frankenfood and let's face it, most of them are a miss.  Let me tell ya,' these Croque Monsieur Scones are definitely a big hit.   I love myself a savory scone.  It's that crumbly, flaky combo of umami-ness, with the cheese- occasionally with bacon and a zing with the scallions.  Sometimes I like to make them with bacon fat: I know, naughty right?

The other day, I wanted a Croque Monsieur, but I also wanted a biscuit with honey and butter on it.  I got my lil" (big) booty into the kitchen, R&D'd my heart out and the Croque Monsieur Scone was born! ::insert hallelujah orchestra music::

This project is kind of a “labor of love” sort of thing, but so worth it.  These scones are perfect for that Spring Fling brunch party with tea and of course bottomless pitchers of Sangria.  These would pair great with a side salad, too! Enjoy and let me know how it turns out on my IG, FB, or Tweeeeterrrr.

Croque Monsieur Scones


  • 4 cups flour

  • 8 teaspoons baking powder

  • 2/3 cup sugar

  • 1 cup (2 sticks) butter (frozen and cubed, small)

  • 1 1/2 cup heavy cream (really cold)

  • 2 eggs (really cold)

  • ham (for sandwiches)

  • 1 cup gruyere, grated (for topping)

  • green onion, chopped

Bechamel Sauce

  • 2 cups milk

  • 3 Tbsp. flour

  • 3 Tbsp. butter

  • 2 cups gruyere, grated

  • ½ cup parmesan

  • pinch nutmeg

Honey Dijon Glaze

  • 2 Tbsp. Dijon mustard

  • ½ cup honey

  • 1 tsp. balsamic vinegar

  • pepper to taste


  1. Combine flour, baking powder, salt, and sugar in a bowl and blend with a whisk.

  2. Cut in butter into dry ingredients with a pastry blender or fork.  You could also pulse it in a food processor, until you achieve pea-size crumbles.

  3. Add egg into heavy cream and whisk until combined.  Gradually add liquid mixture into dry mixture and mix with a dough hook, until it starts to form a ball of dough.  Avoid overworking.

  4. Roll out dough about ½” thick and cut with a 3” round biscuit cutter.  2 biscuit rounds of dough equal 1 scone.  Lay out on a parchment or Silpat lined tray and set aside in refrigerator to chill.

  5. In a saucepan, melt butter, add flour, nutmeg and cook flour for about 1 minute.  

  6. Add milk and constantly stir, until mixture slightly thickens, but still saucy.  Turn off heat and add cheeses and use the residual heat to melt it.

  7. In a separate bowl, mix Dijon, honey, vinegar and pepper to make the glaze.

  8. Make sandwiches and layer bottom biscuit dough. Add a generous spoon full of Bechamel to each dough.  Add a slice of ham, then another spoon of bechamel sauce.  

  9. Top each sandwich with another layer of biscuit dough, top with Bechamel sauce and drizzle with Honey Dijon Glaze.  Sprinkle with grated gruyere and scallions

  10. Bake at 375F for 25-30 minutes, until scones are golden brown and topping is caramelized. You could bake them in a casserole dish close together or spread apart (individually) on a parchment-lined sheet pan. You could also finish them off in the broiler for a couple of minutes, until topping is caramelized and browned.  Serve and enjoy!

Muah 1,000...


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