Ham and Cheese Scones
1 1/4 cup flour
1 1/2 tsp baking powder
1/2 teaspoon salt
4 tbls cubed butter (half stick)
[1 tsp sugar ]
2 tsp dry mustard
2 tbls finely diced cheddar cheese
2 tbls finely diced ham
1/3 cup milk
1 tbls shredded cheddar cheese
Heat oven to 400°F
If using cast iron pan put pan in the oven to preheat.
otherwise grease aluminum cake pan.
Combine flour, baking powder, sugar, and salt in bowl.
Cut in butter or rub in with fingers, until mixture looks crumbly.
Add ham, cheese and mustard and stir to evenly distribute.
Add milk, a tablespoon at a time and stir until the dough comes away from the sides
Dough can be sticky but not fluid, dust with a tablespoon or two with flour if needed.
Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into 4 wedges.
Transfer wedges to either preheated cast iron pan or greased cake pan.
Sprinkle with 1 tbls shredded Parmesan before baking.
Bake 15-18 minutes until the center of the dough no longer gives when pressed.
Remove pan from oven, shake pan or tap on counter to loosen scones.
If scones seem to stick, smack pan on counter harder or loosen scones with spatula.
Remove scones from pan by tipping onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
When cooled scones should break into wedges easily,
if not use serrated knife to loosen them from each other.