Friday, June 23, 2006

Ham and Cheese Scones

The theme this week for the carnival of recipes is Roadtrip! Food for your journey, or food that can be made and eaten outdoors. It’s the big runup to Independence Day, and people need to know what to eat on the road, or at their picnics and B-B-Q's

Whenever Mr.C and I have to leave the Island on an early ferry we always take along a thermos of coffee and scones to eat while waiting to get on the ferry or on the trip to the other side.
The scones are good split open and used as open sandwiches with more slices of ham and tomato or whatever else takes your fancy. I like mine with cream cheese and tomato.















2 cups of flour
2 tsps. Baking powder
¼ tsp. Salt
2 tbsp. cold butter
½ cup chopped ham
½ cup grated cheese of your choice
1 cup milk

Mix flour, baking powder,and salt, in a bowl.

Using pastry blender or knives, chop in butter until butter is about pea size.

Stir in ham and grated cheese.

Pour in cup of milk and quickly mix to form a ball.

I turn the dough out onto floured parchment paper, makes for easy cleanup.

Shape the dough into a circle, flour your hands to prevent the dough sticking.

Cut into wedges and place on a cookie sheet, or use a heavy pan like mine.


Sprinkle more cheese on top if you wish.

Bake about 15-20 minutes at 400F

6 comments:

Mary Lou said...

Sounds good!! I never thought of them with stuff IN them...always had them plain with raspberry jam or strawberries!

Riannan said...

These sound so great! I can almost smell them coming out of the oven.

Simply Coll said...

We are leaving on a three week road trip next week. I am going to try the scones. Thanks for the recipe.

B. Durbin said...

http://booklore.blog-city.com/the_carnival_of_the_recipes_roadtrip_edition.htm

ping

The Conservative UAW Guy said...

Mmmm...mmmm!

iajadn said...

I'm baking these as we speak. Can wait to try them. Serving them with broccoli and a carrot-coriander soup.