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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 4 teaspoons baking powder
- 1 large egg
- 1 tablespoon poppy seeds
- 4 cups all-purpose flour
- 1/4 teaspoon ground ginger
- 2 cups shredded cheddar cheese
- 2 teaspoons salt
- 1 tablespoon water
- topping:
- sauce:
- 1/2 teaspoon ground mustard
- 2 cups heavy whipping cream
- 1 tablespoon horseradish
- 1 teaspoon wasabi powder
- scones:
- 1/2 cup peach preserves
- 2 cups finely chopped fully cooked ham
- Carbohydrate 479.61978628267 g
- Cholesterol 830.566666640156 mg
- Fat 192.979603340974 g
- Fiber 17.2867086160897 g
- Protein 139.725746711163 g
- Saturated Fat 115.493712998146 g
- Serving Size 1 1 dozen (1/2 cup peach sauce) (1535g)
- Sodium 8579.99759082855 mg
- Sugar 462.33307766658 g
- Trans Fat 11.9827921688717 g
- Calories 4236 calories
For sauce, combine all ingredients. Refrigerate until serving. Preheat oven to 375degrees., 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.,
