Rosemary Ham & Cheddar Scones Topped with Fresh Cracked Pepper

I was looking for a Sunday Brunch treat when I found this recipe of comforting melty scones perfect for a New England cold morning. I made some adjustments adding rosemary and the cracked pepper on top to make the scones more interesting and they came out so good. My daughter and husband seems to enjoy them too because they didn't last long.
Scones are very easy to make .You can make them savory with cheeses and herbs or sweet with berries, chocolate or dried fruits - the sky is the limit. Whatever flavor you decide to make,  scones are perfect for an afternoon catching up with friends, a morning treat during the hectic work week (easily made the night before), or even a midnight snack! They’re so fun, and they add the perfect touch to any weekend. 
And one simple secret that I learned to make yummy flaky scones is to keep your ingredients cold. Temperature is critical to buttery, flaky scones. Start with very cold butter and your liquids should be ice cold too for not to melt the butter.The objective is to have little bits of butter in the dough and once that goes in the oven that butter melts in the dough but leaves pockets and layers in the scones.
Give it a try!Make this savory scone or one of your own!


Rosemary Ham & Cheddar Scones with Fresh Cracked Pepper

Ingredients:
(makes approximately 12 -14 scones)

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into small dice
• 1/2 cup plus 1 tablespoon cold whole milk, divided
• 2 eggs plus 1 egg separated 
• 3/4 cup cheddar cheese plus 1/4 cup for garnishing , shredded
• 1/2 cup deli ham, chopped
• 1/2 teaspoon rosemary, fine chopped
• fresh cracked black pepper

How to Make it:

Pre-heat the oven to 400°F. Line a baking sheet with parchment paper or a silicone liner.

In a large bowl, whisk together the flour, baking powder salt and rosemary. Cut the butter into the flour using a pastry blender or two forks. The butter should break down until it's the size of small peas. Resist the urge to use your hands at this point because that will melt the butter and you want it to remain cold for a flaky scone.

In another bowl, whisk together the milk and two of the eggs. Add the milk mixture to the flour mixture and stir with a wooden spoon until it just comes together. Add in the ham and cheese to the dough and mix until everything is incorporated. Do not over mix it. Turn the dough out onto a lightly floured surface and knead it just until you can shape it into a ball. Pound out the ball using the your hand until it is a flattened disk about 3/4-inch in thickness. Using a 2-inch pasty cutter or the rim of a small juice glass or jam jar , cut out the scones and place onto a prepared baking sheet.

Whisk together the remaining egg and tablespoon of milk and brush the tops of each scone, garnish them with the remaining 1/4 cup of cheese and the desired amount of fresh cracked on top of each of the scone.Bake them in the oven until they are lightly brown, about 18-20 minutes. Cool on a wire rack and serve.They were really good with strawberry rhubarb jam!

Enjoy,

Pri

garnish them with shredded cheddar and black pepper

Cooling a little bit on the rack.

Delish with strawberry rhubarb jam!