It is cloudy today in Seattle, but for the past few days the sun had been harsh and blistering. I never thought it can get consistently warm – and I mean at least 80’s warm – here but, as one of the states known for its gloomy weather, Washington is apparently not exempted from the heat wave.
You can only imagine me trying to bake these ham and cheese scones – portable AC directed towards the kitchen, plus a pamaypay (handheld fan) in my hand, furiously blowing air into my face, neck and back.
This kind of weather reminds me so much of Manila, which I haven’t really gotten used to. That right there is one of the reasons why I moved out. You would think that this Filipina can handle the heat!
Anyway, enough of my complaining.
These ham and cheese scones are a favorite grab-and-go breakfast at our casa. One of my favorite reasons is it is great with coffee! In my opinion anyway. Another good reason is it can hold up pretty well while on a commute – when breakfast while riding the bus is a must!
Light and flaky, these scones are mixed with ham and cheddar cheese. I once substituted ham with bacon and they still taste amazing! They are good on their own and each scone has 217 calories.
- 2 cups All-purpose flour
- 1 tbsp baking powder
- 2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 3 tbsp chilled butter, cut into small pieces
- 3/4 cups shredded cheddar cheese
- 3/4 cups finely chopped ham
- 3/4 cup buttermilk
- 2 large egg whites
- Preheat oven to 400 degrees F.
- Combine flour, baking powder, sugar, salt and pepper in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add cheese and ham to mixture and combine.
- Whisk together buttermilk and egg whites. Add to flour mixture, stirring just until combined and moist.
- Turn dough into a lightly floured surface and knead lightly 4 to 5 times. Pat dough into an 8-inch circle. Cut into 8 wedges.
- Place wedges on a greased baking sheet and bake for 20 minutes. or until lightly browned.