Ham and Cheddar Scones with Rosemary Cherry Sauce Recipe

Name: Ham and Cheddar Scones with Rosemary Cherry Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 16 scones
Ingredients: 2 3/4 cups Pillsbury BEST™ Self Rising Flour; 1/2 cup cold butter, cubed; 1 cup chopped smoked ham; 1 cup shredded sharp Cheddar cheese (4 oz.); 2 teaspoons finely chopped fresh rosemary; 1 cup plus 2 tablespoons buttermilk; 1 3/4 cups Smucker's® Cherry Preserves, (from 2 12-oz. jars)

Ingredients

2 3/4 cups Pillsbury BEST™ Self Rising Flour
1/2 cup cold butter, cubed
1 cup chopped smoked ham
1 cup shredded sharp Cheddar cheese (4 oz.)
2 teaspoons finely chopped fresh rosemary
1 cup plus 2 tablespoons buttermilk
1 3/4 cups Smucker's® Cherry Preserves, (from 2 12-oz. jars)

PREP TIME 25m	COOK TIME 35m	TOTAL TIME 1h
YIELD 16 scones

Instructions

Heat oven to 375° F. Line large cookie sheet with parchment paper. In large bowl, mix flour and 3/4 teaspoon black pepper. With pastry blender (or 2 table knives through mixture in opposite directions), cut in butter until mixture looks like coarse crumbs.
Stir in ham, cheese and 1 teaspoon of the rosemary; mix well. Stir in 1 cup of the buttermilk and 2 tablespoons water just until moistened. Turn dough onto lightly floured work surface; gently knead 2 to 3 times. Divide dough in half; pat each into 6-inch round and place on cookie sheet. Cut each round into 8 wedges; place wedges 1 inch apart.
Brush scones with remaining 2 tablespoons buttermilk. Bake 30 to 35 minutes or until golden brown. Remove to cooling rack.
Meanwhile, in a medium bowl, mix preserves, remaining 1 teaspoon rosemary and 1/2 teaspoon black pepper. Serve with warm scones.

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