Years ago when I lived in Ottawa, I would stop by this great deli and buy these wonderful ham and cheddar scones with an extra dark coffee. I have never really been one to eat sweet stuff for breakfast. I am much more of a savory kind of breakfast eater. I am also not a big fan of fancy shmancy coffee. Don’t get mad but I don’t even like to walk into Starbucks. It’s too complicated for me. Last time I was in there was because of Janine. She ordered something that took way too many words to be associated with coffee. The “barista” (see, I am no dummy I know what a coffee person is…) looked at me and I sheepishly said: “coffee black”. She literally stood there waiting for me to say more. I had nothing more to say. I just want coffee, that’s all, hot coffee.
OK enough about coffee, I care way more about this scone situation. In fact, I have not been able to satisfy this craving for quite some time. I love scones but I even love them more when cheese is involved. Extra Sharp Cheese that is! I have to figure this or I will have to fly back to Ottawa! Knowing my luck the deli is now closed and no one knows where the chef went.
So I did my research….believe you me there are a lot of recipes out there for scones. I did find a very nice recipe on the Mennonite Girls Can Cook web page: Savory Cheddar Scones. What I would like is the addition of ham….small tiny little pieces of ham….and no fresh dill.
3 cups all-purpose flour
2 tablespoons baking powder
3/4 teaspoon salt
1/3 cup butter (cubed or diced)
1 cup buttermilk
1 cup shredded extra sharp cheddar cheese (original recipe called for grated but I NEED to see my cheese!)
1 teaspoon dill weed (I don’t like dill but feel free to use it…I won’t be mad)
1 tablespoon finely chopped fresh chives
1/2 cup finely chopped ham (not in original recipe, I use leftover baked ham…DELICIOUS!)
Preheat oven to 400 degrees F. Line or grease a large baking sheet or a cast iron skillet, if using skillet, put in your oven while it is preheating. Set aside.
In a large bowl (or mixer) combine flour, baking powder and salt…cut in butter to form pea-sized pieces. Add your shredded cheese, diced ham, chives and dill (I won’t but you can!), mix well. Mix eggs and buttermilk and quickly add them to the flour mixture. Combine just until blended. Dump the dough onto a well-floured surface and knead a few times. Form your dough into a circle (about 1-inch thick), cut into 8 wedges, place on your prepared baking sheet or “hot” cast iron skillet. Bake in your preheated oven for 20-25 minutes.
Note: I often use the baking sheet technique and I know it will work fine but today I did the cast iron pan just because it’s fun!
Another note: my good intention for using a cast iron pan (a HEAVY cast iron pan) instead of a somewhat light baking sheet cost me dearly….look at my counter top! The cast iron pan slipped right out of my hand and nicked my counter top! dang!
Above picture of Ottawa from: lifestyle.iloveindia.com
Printer Friendly: Ham and Cheddar Cheese Scones
Peace and Cheese please,