There’s just something about scones that I love. I don’t know if it’s the flaky, buttery dough or how versatile they are. I had leftover ham from Easter dinner and used it to make a batch of these scones. Everyone loved them and they were so easy to make. They were a little sweet with the addition of brown sugar, but savory as well!
They are perfect for breakfast, brunch, dinner – really anytime of the day! I served them with scrambled eggs and a green salad one night for dinner. My daughter finished the batch by eating them for breakfast. I’ll definitely be making these again!
2 1/2 cups flour
1/2 tsp salt
1/4 tsp ground black pepper
1 Tbsp baking powder
1/2 tsp baking soda
1/3 cup light brown sugar, packed
1 stick unsalted butter, very cold and cut into pieces
1 egg, room temperature, beaten
1/2 cup full-fat Greek yogurt
2 Tbsp heavy cream
4 oz cheddar cheese, shredded
4 oz ham, diced
1/3 cup scallions, chopped
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside. In a large bowl, combine flour, salt, pepper, baking powder, baking soda and brown sugar. Cut in the butter until crumbs forms. In a small bowl, mix together the egg, yogurt and cream. Add the wet ingredients into the dry mixture and stir with a fork until the mixture comes together.
Gently fold in the shredded cheese, ham and scallions. Turn the dough out on a floured work surfaced and shape into an 8-inch circle. Cut the dough into 8 wedges and transfer to the prepared baking sheet. Bake for 18 to 20 minutes or until the tops are golden brown. Cool for 5 minutes before serving.
Source: Baker by Nature
I’ve been participating in weight loss challenges for the last couple of months and haven’t been very successful, so I’m looking to switch things up and make some changes to the food we’re eating. I had some success with going low-carb/keto last year and I thought I would give it a try. I’m trying to find a balance with recipes that are not filled with dairy products as I struggle with dairy at times. This chicken recipe was delicious and we all enjoyed it…though I’ll use a different cheese for my son’s next time. He’s not a fan of swiss cheese.
They were really delicious and I didn’t miss the breading at all. They’re coated in parmesan cheese and then baked – so you still get a crispy crust. I’ll definitely be making these again!
It looks like winter has finally arrived here in PA and I’m ready to bring out all the comfort food recipes I’ve been saving. Soup is one of the meals I make most in the winter time. I love being able to throw everything into one pot (or slow cooker) and dinner is served. Quick and easy!
This soup was hearty and thick – almost more of a stew than a soup. My kids loved it – even my daughter who HATES soup. The next time I make it, I’m going to make swap out some of the ingredients for chicken stock to make it a non-creamy version and a little bit lighter.
I’m completely late in blogging about the ham I made for Easter dinner….where has the time gone? I haven’t been doing much new cooking or baking lately, we’re in our busy spring sports season and it’s been a lot of grilling and quick dinners. Lacrosse season is ending next week and I’ll definitely be getting back into the kitchen. It’s been too long and I find baking especially a stress reliever for me.
Back to the ham… it was delicious and unique. I combination of the rosemary and citrus complimented the other parts of our dinner. The original recipe called for making it in the oven, but I used my slow cooker and it worked perfectly. Plus it freed up my oven for roasted potatoes and pineapple casserole!
I made this glazed ham for Easter, but it would be perfect for dinner or any other family meal you have coming up. It’s super easy to make and the glaze is so good….I could eat it with a spoon. The combination of the wine and peach preserves with the mustard all blend together and becomes a thick glaze on a spiral ham.