- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup yellow cornmeal
- 2 tablespoons sugar
- 1/4 teaspoon pepper
- 1/4 cup plus 2 tablespoons cold butter, cut up
- 3/4 cup slivered cooked country ham
- 1 cup whipping cream
- Maple Butter
How to Make It
Combine first 6 ingredients in a bowl; cut in butter with a pastry blender until mixture is crumbly. Stir in ham. Add whipping cream, stirring with a fork just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times. Transfer dough to a lightly greased baking sheet. Pat into a 7" circle. Cut into 10 wedges. (Do not separate wedges.)
Bake at 425° for 24 to 26 minutes or until scones are golden. Let cool slightly. Separate wedges; serve warm with Maple Butter.
Note: Don't be tempted to add more flour to the scone recipe. Scone dough should be a bit sticky.