As promised: Ham & Cheesy Scones!  I first had a conventional version of these rich savory biscuits at a luncheon hosted by a representative of the Jackson Lab. Serve them with soup and/or salad. Omit the ham to make them vegetarian – consider offering a little fig jam on the side if you like sweet with your savory.

Ham & Cheesy Scones – makes 8 medium sized scones Oven at 375F; baking sheet lined with parchment paper INGREDIENTS: 1/2 cup heavy cream 1 medium – large egg 1/2 cup GF Flour Mix (ours or Trader Joe’s) 1/2 cup chestnut flour (Dowd & Rogers – http://dowdandrogers.com/products.html) 1 tablespoon corn flour (I milled my own from corn meal in a Braun coffee grinder – 1-2 minutes.) 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon xantham gum 1/4 teaspoon dried mustard 1/4 teaspoon salt 1/3 cup (1.5 oz.) grated sharp cheddar cheese, plus extra for grating on top before baking. 1/3 cup (1.5 oz) finely chopped ham (works better than bacon.) DIRECTIONS: 1.  Preheat the oven to 375F; line a baking sheet with parchment paper. 2.  Measure the heavy cream into a glass measuring cup.  Add the egg and whisk to blend. 3.  Combine the dry ingredients in a mixing bowl – whisk to blend. 4.  Grate the butter over the dry ingredients; stir to coat the tiny pieces of butter.  Do the same with the cheese. 5.  Add the ham, and stir to coat. 6.  Pour the cream/egg mixture into the dry ingredients and stir to blend.  Batter will be stiff.  If you have a difficult time getting it to come together add a little more cream 1-2 tablespoons to start…. 7.  Turn the dough onto a GF floured surface; knead 3-4 times. Pat into a circle about 1″ thick. 8.  Sprinkle whatever remains of the cream/egg mixture on to the dough and pat to spread evenly. 9.  Grate a little more cheddar cheese on the circle before cutting into eight wedges. 10.  Place the wedges on the baking sheet and cook at 375F for 15 – 20 minutes or until raised and golden brown. The kitchen will be redolent with the scent of (grilled) ham and cheese!  These can also be rolled out and cut with a round cookie cutter to make dinner biscuits.

Whisking the cream and egg

Weighing the dry ingredients

Grating in the cold butter

Weighing the cheese before grating into the dry ingredients

Chopped ham

Stirring in the ham to coat with flour

Adding the cream/egg mixture

Batter will be stiff

Turned onto a floured surface for 3-4 turns of kneading

Drizzling the remains of the cream mixture onto the dough

Grating a little extra cheese on top

Cutting the disk into…

… eight scones

Into the 375 F oven

Just out of the oven

Still warm

Soup and scones for lunch