HAM AND CHEDDAR SCONES WITH ROSEMARY CHERRY SAUCE

Pillsbury Bake Off recipe card

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 3/4

    cups flour

  • 1/2

    cup cold butter, cubed

  • 1

    cup chopped smoked ham

  • 1

    cup shredded cheddar cheese

  • 2

    tsp finely chopped fresh rosemary

  • 1

    cup plus 2 tblsp buttermilk

  • 1 3/4

    cup cherry preserves

Directions

Heat oven to 375. Line large cookie sheet with parchment paper. In large bowl, mix flour and ¾ teaspoon black pepper. With pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in butter until mixture looks like coarse crumbs. Stir in ham, cheese and 1 teaspoon of the rosemary; mix well. Stir in 1 cup of the buttermilk and 2 tablespoons water just until moistened. Turn dough onto lightly floured work surface; gently knead 2-3 times. Divide dough in half; pat each into 6 inch round and place on cookie sheet. Cut each round into 8 wedges; place wedges 1 inch apart. Brush scones with remaining 2 tablespoons buttermilk. Bake 30-35 minutes or until golden brown. Remove to cooling rack. Meanwhile, in medium bowl, mix preserves, remaining 1 tablespoon rosemary and ½ teaspoon black pepper. Serve with warm scones.

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