Ham and Asparagus Scones
Description
Use your leftover ham to prepare these yummy, savory scones. Asparagus and ham are a wonderful combination and are great for brunch, as a snack or as a light lunch. They're simple to make and quick to mix and bake.
Ingredients
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 t. paprika (do not omit)
1/4 t. black pepper
4 T. frozen butter
12 spears asparagus, grilled, roasted, or steamed
1/2 c. diced cooked ham, leftover is fine
3/4 c. buttermilk, plus 1 T., divided
grated cheese for more flavor, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, mix together all-purpose flour, baking powder, salt, paprika, and pepper. Using a medium-size grater, grate frozen butter into the flour mixture. Stir to incorporate butter, but only so that butter is well-distributed throughout; the butter should stay in pieces and not blended in. Make sure that you don’t overwork the dough when adding ingredients, because that can turn the scones from tender to tough and chewy!
Cut off tips of asparagus spears; set aside. Chop remaining asparagus; add to dough with ham. Mix in 3/4 c. buttermilk until a cohesive dough forms, which is sticky to the touch.
Turn dough out onto a lightly floured surface; gather together into a ball. It will be a little sticky, so use a little flour to keep it from sticking to the work area. Divide in half; pat both halves into circles about 1/2 inch thick. Cut each circle into 6 wedges.
Transfer wedges to the prepared baking sheet. Brush with remaining buttermilk; press asparagus tips into the tops.
Bake 20 minutes, until golden brown. Cool on a wire rack at least 5 minutes before serving.
12 servings.