HAM & CHEESE SCONES
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
Provided by Taste of Home
Time 1h
Yield 1 dozen (1/2 cup peach sauce)
Number Of Ingredients 17
Steps:
- For sauce, combine all ingredients. Refrigerate until serving. Preheat oven to 375°. , 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., 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. , 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.,
Nutrition Facts :
HAM AND CHEESE SCONE SANDWICHES
Provided by Molly Yeh
Time 1h45m
Yield 9 servings
Number Of Ingredients 17
Steps:
- For the scones: Preheat the oven to 375 degrees F.
- Combine the flour, sugar, baking powder, baking soda and kosher salt in a large bowl and whisk together. In the bowl with the Roasted Garlic, add the sour cream and egg. Whisk together and set aside.
- Using your fingers or a pastry blender, cut the butter into the flour mixture until it forms pea-size bits. Toss in the chives. Add the sour cream mixture and mix just until a sticky dough forms. Turn the dough out onto a liberally floured counter and press together to form a 6-by-6-inch square. Trim each side (keep the trimmings and bake off for a little snack) and cut into 9 squares. Place on a parchment-lined baking sheet. Brush the tops with heavy cream, sprinkle with flaky salt and bake until lightly browned and crackly on top, 15 to 20 minutes.
- For the sandwiches: Split open the scones and toast the insides on a griddle or pan. Spread about 1/2 teaspoon of the apricot jam on each of the toasted sides. On the bottom halves, layer on the ham, cheese and then the tops of the scones and eat right away.
- The scones will keep for a couple days in a plastic bag or airtight container at room temperature. Toast and spread with butter or jam.
- Preheat the oven to 325 degrees F.
- Slice off the top of the head of garlic, drizzle with olive oil and wrap in foil. Roast for about an hour. Remove from the oven and allow the garlic to cool inside the foil. When cool, open the foil and squeeze the roasted garlic from each clove into a small bowl.
ROSEMARY AND HAM SCONES
Provided by Rachael Ray : Food Network
Categories dessert
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
HAM AND CHEESE SCONES
A good nutritious breakfast-on-the-go. Weight-watchers points per serving-4. The recipe comes from weight-watchers.
Provided by Barb G.
Categories Scones
Time 38m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Coat a metal baking sheet with cooking and set aside.
- Combine first 2 Flours, baking powder and sugar in a large bowl.
- Cut in margarine with a pastry blender or fork until mixture resembles coarse meal; stir in cheese and ham.
- In a separate bowl, whisk together buttermilk and egg whites with a fork.
- Add milk mixture to flour mixture, stirring just until moist.
- Place dough onto lightly floured surface; knead 5 to 6 times.
- Place dough on baking sheet and pat into 8-inch circle; cut dough into 8 wedges; Separate a little.
- Bake until slightly browned; about 20 minutes.
Nutrition Facts : Calories 215.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 8.4, Sodium 292.9, Carbohydrate 29.2, Fiber 1.7, Sugar 2.4, Protein 9.7
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