Use up that leftover Easter or Christmas ham in a delectable savory scone.
2 cups flour
1 tbsp baking powder
1 tsp dried parsley
1/2 tsp paprika
1/2 tsp ground black pepper
1/2 tsp salt
1/2 cup cold unsalted butter (1 stick), cut into small cubes
3/4 cup plus 2 tbsp heavy cream and 2 tbsp extra for brushing
1 cup shredded cheddar cheese
1/2 cup diced cooked ham
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Mix flour, baking powder, parsley, paprika, pepper, and salt in a large bowl. Use a pastry blender to cut butter into flour mixture, until the largest butter chunks are no larger than the size of a pinky nail. Pour in 3/4 cup plus 2 tbsp of cream, shredded cheese, and diced ham. Stir until you have a dry dough that just keeps together. You may need to use your hands to mix.
Dump mixture onto floured surface and push together into an 8″ circle that holds together. Use a sharp knife or bench scraper to cut four long slices, to split the dough into eight wedges. Place wedges on prepared pan. Brush scone tops with remaining 2 tbsp cream.
Bake at 425 degrees for 18-20 minutes until browned on top. Let cool on cooling rack and serve with butter.
Essential tools: Baking sheet, parchment paper, bowl, mixing spoon, dry measuring cups, measuring spoons, wet measuring cup, pastry blender, sharp knife or bench scraper, pastry brush, cooling rack
Keywords: ham, cheddar, scone, easter, christmas, leftover, savory, breakfast