Salty slivers of country ham are woven into these tender and flaky rustic biscuits. Smear a dab of Maple Butter on top, and watch it melt.

Recipe by Oxmoor House January 1997


Recipe Summary test

10 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Christmas with Southern Living 1997