Bake-Off® Contest 46, 2013
Wichita Falls, Texas

Ham and Cheddar Scones with Rosemary Cherry Sauce

Rich, buttermilk homemade scones! Mix them up to create a savory and sweet combo.

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  • prep time 25 min
  • total time 60 min
  • ingredients 7
  • servings 16
 

Ingredients

2 3/4
cups Pillsbury BEST® Self-Rising Flour
1/2
cup cold butter, cubed
1
cup chopped smoked ham
1
cup shredded sharp Cheddar cheese (4 oz)
2
teaspoons finely chopped fresh rosemary
1
cup plus 2 tablespoons buttermilk
1 3/4
cups cherry preserves (from 2 12-oz jars)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line large cookie sheet with parchment paper. In large bowl, mix flour and 3/4 teaspoon black pepper. With pastry blender (or pulling 2 table knives through mixture in opposite directions) cut in butter until mixture looks like coarse crumbs.
  • 2 Stir in ham, cheese and 1 teaspoon of the rosemary; mix well. Stir in 1 cup of the buttermilk and 2 tablespoons water just until moistened. Turn dough onto lightly floured work surface; gently knead 2 to 3 times. Divide dough in half; pat each into 6-inch round and place on cookie sheet. Cut each round into 8 wedges; place wedges 1 inch apart.
  • 3 Brush scones with remaining 2 tablespoons buttermilk. Bake 30 to 35 minutes or until golden brown. Remove to cooling rack.
  • 4 Meanwhile, in medium bowl, mix preserves, remaining 1 teaspoon rosemary and 1/2 teaspoon black pepper. Serve with warm scones.
  • 1 Heat oven to 375°F. Line large cookie sheet with parchment paper. In large bowl, mix flour and 3/4 teaspoon black pepper. With pastry blender (or pulling 2 table knives through mixture in opposite directions) cut in butter until mixture looks like coarse crumbs.
  • 2 Stir in ham, cheese and 1 teaspoon of the rosemary; mix well. Stir in 1 cup of the buttermilk and 2 tablespoons water just until moistened. Turn dough onto lightly floured work surface; gently knead 2 to 3 times. Divide dough in half; pat each into 6-inch round and place on cookie sheet. Cut each round into 8 wedges; place wedges 1 inch apart.
  • 3 Brush scones with remaining 2 tablespoons buttermilk. Bake 30 to 35 minutes or until golden brown. Remove to cooling rack.
  • 4 Meanwhile, in medium bowl, mix preserves, remaining 1 teaspoon rosemary and 1/2 teaspoon black pepper. Serve with warm scones.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
490mg
490%;
Total Carbohydrate
40g
40%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
15%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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