Ham & Cheese Scones
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 1 dozen (1/2 cup peach sauce).
I make these scones as a way to use up leftover ham. The cheesy, savory wonders are a delight as an appetizer or an afternoon snack. —Barbara Lento, Houston, Pennsylvania
Ingredients
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SAUCE:
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1/2 cup peach preserves
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1 tablespoon horseradish
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1 teaspoon wasabi powder
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1/2 teaspoon ground mustard
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1/4 teaspoon ground ginger
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SCONES:
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4 cups all-purpose flour
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4 teaspoons baking powder
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2 teaspoons salt
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2 cups finely chopped fully cooked ham
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2 cups shredded cheddar cheese
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2 cups heavy whipping cream
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TOPPING:
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1 large egg
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1 tablespoon water
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1 tablespoon poppy seeds
Directions
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1.
For sauce, combine all ingredients. Refrigerate until serving. Preheat oven to 375°.
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2.
For scones, in a large bowl, whisk flour, baking powder and salt. Add ham and cheese; toss to combine. Stir in whipping cream just until moistened.
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3.
Turn onto a lightly floured surface; knead gently 10 times. Pat dough into two 7-in. circles. Cut each into six wedges. Place wedges on a greased baking sheet.
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4.
For topping, whisk egg with water; brush over scones. Sprinkle with poppy seeds. Bake 40-45 minutes or until golden brown. Serve warm with peach sauce.
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5.
Nutrition Facts
1 scone with 2 teaspoons peach sauce: 437 calories, 23g fat (13g saturated fat), 85mg cholesterol, 982mg sodium, 43g carbohydrate (9g sugars, 2g fiber), 15g protein.
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