I found this Associated Press recipe in my local newspaper. You can make it in advance and cook it when you want to eat it. My wife thought it reminded her of quiche (although it has no eggs). I think it is good enough to order in a restaurant (which is the goal of recipes on this blog).
Servings: 8 scones
- 2 3/4 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 10 tablespoons (5 ounces) unsalted butter, melted
- 8 ounces cheddar cheese, divided into 6 ounces and 2 ounces
- 10 ounces thinly sliced ham, chopped
- 1 cup heavy cream
- 1/4 cup sour cream
- Whisk flour, sugar, baking powder and salt in a large bowl. Stir in melted butter. Stir in 6 ounces of cheddar cheese and the ham.
- Whisk together heavy cream and sour cream in a medium bowl. Add to the flour mixture and stir until the dough is moistened throughout and sticks together when pressed between you fingers.
- Turn dough out onto a lightly floured surface and knead until you can form the dough into a disk ten inches in diameter and one inch thick. Cut into 8 pieces and move to a parchment covered baking sheet. Freeze scones until firm (at least 10 minutes). At this time you can put them into a freezer bag and store them until ready to bake.
- Preheat oven to 375°.
- Sprinkle scones with remaining 2 ounces of cheddar cheese. Bake for 25 minutes until golden and crisp around the edges. Let cool on baking sheet for 5 – 10 minutes (until warm to the touch).