Ham and Cheddar Scones

Here’s yet another scone recipe.  I’m constantly thinking of new combinations, so this will not be the last!  I made these Ham and Cheddar Scones for my family’s Easter Sunday brunch over the weekend and everyone seemed to really like them.  They’re both sweet and savory, which is a flavor profile I happen to really love.  If you want to serve these with a spread of some sort, I recommend apricot jam, but they are incredibly delicious on their own.  Enjoy!

*Ham and Cheddar Scones
-In your food processor, place 3 cups all purpose flour, 1 cup white sugar, 1 TB baking powder and 1 large pinch of kosher salt.  Pulse to mix well.
-Add in 1 1/2 sticks cold, unsalted butter cut into small pieces.  Pulse until the butter is mixed well into the dry ingredients.
-With the processor on, slowly pour milk** into the mixture until the dough will hold together if you squeeze it, (usually about 1/2 cup or so).  (If you wait until the dough is wet, you’ve gone too far and will have to add more flour at the end, so pour very slowly.)
-Transfer to a floured surface and dump the following ingredients on top of the dough:  10 oz extra sharp white cheddar cheese, grated, 4 oz black forest ham, diced, and 1/2 tsp dry mustard.
-Knead and mix well until the ingredients are fully dispersed throughout the dough.
-Shape into a wide disk and cut into 8 triangles as if you were slicing a pie.  (You can always make these smaller, but you will have to adjust the baking time.)
-Transfer each triangle to 2 un-greased cookie sheets, leaving about 2 inches in between each one.  (The cheese will cause these to spread a good bit.)
-Sprinkle the tops of each scone with more sugar and bake on the top rack of your oven at 375 for 15-17 minutes.
-You want the bottoms to be dark brown and the tops to have begun to reach a golden brown around the edges.  The centers of the scones will still appear to be undone, but will set as they cool.
-Serve at room temperature immediately or store for 1-2 days max in the fridge, sealed tightly.
-For longer storage, keep in the freezer sealed tightly in plastic wrap, then placed in a freezer bag.  When you’re ready to thaw them, place them in the fridge overnight to thaw or heat individual scones on high for 30 seconds while they’re still wrapped in plastic.
(**I always use canned, evaporated milk in these because it’s richer than regular milk.  You can always use heavy cream but I don’t use enough of it to keep opened containers on hand)

*Click below for more of my scone recipes:
Cranberry Orange Scones
Bacon-Parmesan-Date Scones
Oatmeal-Brown Sugar-Date Scones
Pineapple Cheddar Scones