Country Ham Scones with Maple Butter

(from shawn’s recipe box)

Salty slivers of country ham are woven into these tender and flaky rustic biscuits. Smear a dab of Maple Butter on top, and watch it melt.
Note: Don’t be tempted to add more flour to the scone recipe. Scone dough should be a bit sticky.

Source: Christmas with Southern Living 1997, Oxmoor House, JANUARY 1997

Serves 10 people

Categories: Scones

Ingredients

  • * 1 3/4 cups all-purpose flour
  • * 2 teaspoons baking powder
  • * 1/2 teaspoon salt
  • * 1/4 cup yellow cornmeal
  • * 2 tablespoons sugar
  • * 1/4 teaspoon pepper
  • * 1/4 cup plus 2 tablespoons cold butter, cut up
  • * 3/4 cup slivered cooked country ham
  • * 1 cup whipping cream
  • * Maple Butter

Directions

  1. Combine first 6 ingredients in a bowl; cut in butter with a pastry blender until mixture is crumbly. Stir in ham. Add whipping cream, stirring with a fork just until dry ingredients are moistened.

  2. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Transfer dough to a lightly greased baking sheet. Pat into a 7" circle. Cut into 10 wedges. (Do not separate wedges.)

  3. Bake at 425° for 24 to 26 minutes or until scones are golden. Let cool slightly. Separate wedges; serve warm with Maple Butter.

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