Savory Ham Scones with Cheddar and Sage
October 28, 2014 § 5 Comments
It started last evening, a nice warm autumn drizzle which then turned into a whole day of downpours. What I would call a soup day, and I had everything I needed to make my Cabbage, Ham and Potato Soup. So that’s what I did, and as the soup simmered away, I pondered what to do with a little bit of extra ham I had leftover. So since I always have some good Vermont cheddar in the fridge, I came up with this: a savory scone, to slather with butter, to have for breakfast or with breakfast, to grab as a quick snack or just have with that bowl of soup.
It’s a basic recipe and you can easily change the ingredients depending on your mood or what you have in your kitchen. Here’s a few ideas:
Bacon and Onion: cook enough chopped bacon to measure about 3/4 cup, sauté 1/2 minced onion until soft
Apple and Cheddar: a classic, use 1 cup peeled, chopped apple and 1 cup grated cheddar
Sun dried Tomato and Goat Cheese: chop 1 cup drained sun dried tomato and add with about 1 cup crumbled goat cheese
Olive and Pine Nut: chop about 1 cup olives finely, then add 1/2 cup pine nuts at the end
You can change the herbs, try thyme, oregano or lavender, add some sautéed mushrooms, substitute different cheeses (crumbled bleu would be delicious) the list is pretty endless.
2 cups flour, I use organic white spelt
1 TBL baking powder
1/4 tsp salt
1/4 tsp pepper
1 – 2 TBL fresh chopped sage or 3/4 tsp crumbled dried
1 tsp sugar
6 TBL cold unsalted butter, cut into cubes
1 cup coarsely grated cheddar cheese
1 cup chopped ham
1 egg, beaten
about 1/4 cup heavy cream
Preheat oven to 425 degrees. Grease a cookie sheet or line with parchment.
Combine the dry ingredients, including the sage.
Cut in the butter until it resembles small peas, with either your fingers or a pastry cutter.
Add the ham and cheese and stir.
Beat the egg and cream together and add to dry ingredients. Mix well with a fork.
Knead it all together right in the bowl, if it seems a bit dry add a little more cream until it holds together. You don’t want to overwork it, just a few kneads will do.
Pat out on a floured surface and shape into a 7″ disk, about 3/4″ thick.
Transfer to your baking sheet, then using a knife, cut it into 8 wedges, like a pie.
Separate the wedges a bit, then brush with a bit of cream to give it a nice golden crust.
Bake about 18 to 22 minutes until golden brown.
Let cool right on the cookie sheet.
These are best served warm, and if by some miracle you have any left over the next day, wrap in foil and heat in a 300 degree oven about 15 minutes.
Makes 8 scones.