HAM AND CHEDDAR SCONES WITH ROSEMARY CHERRY SAUCE

By Kitchenbee

Pillsbury Bake Off recipe card

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

Preparation

Step 1

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.