Ham and Cheese Scones
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 198.6
- Total Fat: 12.3 g
- Cholesterol: 40.4 mg
- Sodium: 369.7 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.5 g
- Protein: 7.3 g
View full nutritional breakdown of Ham and Cheese Scones calories by ingredient
Introduction
These can be made ahead and frozen raw, remove from freezer, add shredded cheese on top and bake.I also have replaced the chives with fresh poblano pepper in the past, which is really yummy.
I have noted cheddar cheese here, but have used a mexican blend of shredded cheese in the past too. These can be made ahead and frozen raw, remove from freezer, add shredded cheese on top and bake.
I also have replaced the chives with fresh poblano pepper in the past, which is really yummy.
I have noted cheddar cheese here, but have used a mexican blend of shredded cheese in the past too.
Number of Servings: 21
Ingredients
-
2.75 c all-purpose flour
2 T sugar
4 t baking powder
0.25 t salt
10 T unsalted, melted butter (one stick plus 2 T)
2 c shredded sharp cheddar cheese, divided
10-ounce package deli ham, chopped
0.25 c chopped fresh chives
1 c light cream
0.25 c light sour cream
Directions
Line a baking sheet with parchment paper.
In a large bowel, stir together flour, sugar, baking powder and salt. Drizzle in melted butter, then stir well. Stir in 1.5 cups of cheddar, ham and chives.
In a small bowl, whisk together cream and sour cream, then add to dough and stir just until everything is moistened and the dough sticks together.
Turn dough out onto lightly floured surface.
Using your hands, form dough into a roud 1 inch thick and cut into desired size scones. I wrote the nutritional information of this recipe for 21 scones. Transfer to the prepared baking sheet and either freeze until ready to bake or bake right away at 375 for 20-25 minutes. When freezing, freeze initially on a parchment-lined sheet and then, when frozen, transfer to a ziplock back for longer storage in the freezer. Either way...frozen or freshly made, you'll want to top the scones with the remaining 0.5 c shredded cheese before baking. Bake until golden and slightly firm. Cool slightly on the pan. Serve warm or at room temperature.
Serving Size: makes 21 small-sized scones
Number of Servings: 21
Recipe submitted by SparkPeople user 42FABULOUS.
In a large bowel, stir together flour, sugar, baking powder and salt. Drizzle in melted butter, then stir well. Stir in 1.5 cups of cheddar, ham and chives.
In a small bowl, whisk together cream and sour cream, then add to dough and stir just until everything is moistened and the dough sticks together.
Turn dough out onto lightly floured surface.
Using your hands, form dough into a roud 1 inch thick and cut into desired size scones. I wrote the nutritional information of this recipe for 21 scones. Transfer to the prepared baking sheet and either freeze until ready to bake or bake right away at 375 for 20-25 minutes. When freezing, freeze initially on a parchment-lined sheet and then, when frozen, transfer to a ziplock back for longer storage in the freezer. Either way...frozen or freshly made, you'll want to top the scones with the remaining 0.5 c shredded cheese before baking. Bake until golden and slightly firm. Cool slightly on the pan. Serve warm or at room temperature.
Serving Size: makes 21 small-sized scones
Number of Servings: 21
Recipe submitted by SparkPeople user 42FABULOUS.