These scones are almost meals in themselves, replete with whole grains, cheese, ham, and green onions. The scones are fantastic with soup and make rich, tasty sandwich replacements. Bake the scones ahead, and you’ll have a quick breakfast with coffee. I take a couple of scones out of the refrigerator and put them in the toaster to warm and crisp them for breakfast, but you also could zap them for 10 seconds in the microwave.
Ham and Cheese Scones – Makes 8+
1 cup of flour
1 cup of white whole-wheat flour
1 tablespoon of baking powder
2 teaspoons of sugar
¼ teaspoon of salt
3 tablespoons of canola oil
1 cup of shredded cheddar cheese
1 cup of chopped ham or turkey ham
3-4 chopped green onions
1/4-1/2 cup of low fat buttermilk
1 egg
1 tablespoon of grainy Dijon mustard
Heat the oven to 400 degrees and line a baking sheet with parchment paper or coat it with non-stick cooking spray. In a large bowl, whisk together the flours, baking powder, sugar, and salt. Make a well in the center and add the oil, mixing to form a course meal. Stir in the cheese, ham, and green onions. Mix 1/4 cup of the buttermilk, the egg, and mustard in a cup and then stir the buttermilk mixture into the flour mixture. Mix everything enough to bring the dough together, adding more buttermilk if the mixture seems too dry. Turn the dough out onto the prepared baking sheet and pat it into a large circle. Cut the circle into 8-10 wedges but don’t separate them. Bake the scones for 20-25 minutes until they turn golden brown. Remove them from the oven and re-cut the wedges. Let the scones cool at least 5 minutes before serving them. Refrigerate any left over scones.
