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Ham & Cheddar Scones with Cherry Sauce

  • 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 Cherry Preserves, (from 2 12-oz. jars)
  1. 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.
  2. 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.
  3. Brush scones with remaining 2 tablespoons buttermilk. Bake 30 to 35 minutes or until golden brown. Remove to cooling rack.
  4. 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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