Did you have ham for Easter dinner?
If so, what are you gonna do with the leftovers!?
I hope that everyone had a fantastic Easter weekend, and filled up on some delicious food! I know that ham is a popular Easter entrée, it’s one of my favorites for sure! However, lots of the time there is just too much to finish. So I’m here with a recipe that may help you use up that leftover ham! This recipe comes from the Taste of Home website, and if you want to read about this recipe straight from their site you can click below!
Ham and Cheese Scones
Recipe and photo by Taste of Home, brought to you by Miller’s Meat Market.
I wanted to bring something different to the table, there were many casseroles and soups that use ham but I thought scones were something a little out of the ordinary, so here is a recipe you should think about trying! This recipe makes about a dozen scones, that take only 20 minutes to prepare before they are ready to bake in the oven for 40 minutes.
Here are the ingredients you will need:
For the Sauce:
1/2 cup peach preserve
1 teaspoon wasabi powder
1 tablespoon horseradish
1/2 teaspoon ground mustard
1/4 teaspoon ground ginger
For the Scones:
4 cups all purpose flour
4 teaspoons baking powder
2 teaspoons salt
2 cups finely chopped fully cooked ham
2 cups shredded cheddar cheese
2 cups heavy whipping cream
For the Topping:
1 large egg
1 tablespoon water
1 tablespoon poppy seeds
The directions are easy to follow, making this a fun and not too difficult way to use up that ham you still have in the fridge! Here’s what you do:
Directions:
1.) Begin by preheating your oven to 375°. Then you can combine all of the sauce ingredients, and refrigerate that mixture until the scones are ready to be served.
2.) For the scones, in a large bowl whisk together the flour, baking powder, and salt. Then, add the diced ham and the shredded cheese; toss to combine. After tossing together the ham and cheese with the flour mixture, stir in the whipping cream just until moistened.
3.) Move the dough onto a lightly floured surface; knead gently 10 times. Pat the dough into two 7 inch circles. Cut each circle into six wedges, and place the wedges onto a greased baking sheet.
4.) For the topping, whisk the egg and water, and brush it over the scones. Sprinkle the scones with poppy seeds, and bake for 40-45 minutes or until golden brown.
5.) Finally, serve with warm peach sauce and enjoy your homemade scones that will not only help empty out your fridge, but also satisfy your taste buds!