Turns out these tasted way, way better than ballpark nachos. I wouldn't change a thing about them, from the ham to the buttermilk to the diced jalapenos...we loved these! Served as part of our breakfast for dinner, they were best the first night but we stored them in an airtight container at room temperature and they were still delish two days later, just slightly less fresh.
Take advantage of that leftover Easter ham, these are a must make! (Note, I've made these a second time with cooked and chopped bacon and they were just as much of a hit!)
Sweet Potato Pancakes
Two Years Ago: Cornflake Scotcheroos
Ham, Cheddar, and Jalapeno Scones
heavily adapted from Emeril Lagasse
-1 1/2 cups whole wheat pastry flour
-1 1/2 cups all-purpose flour
-1 tbsp baking powder
-1 tbsp sugar
-1 1/2 tsp salt
-1 stick unsalted butter, cut into pieces
-4 oz (about 1 cup) sharp cheddar cheese, shredded
-1/4 cup jarred jalapenos, finely diced
-1 cup ham, chopped into small pieces
-1/2 tsp freshly ground black pepper
-1 cup buttermilk
1. Preheat oven to 400F.
2. In a large bowl, sift together the flour, baking powder, sugar, and salt. Add the pepper, cheese, jalapenos, and ham. Using a pastry blender, fork, or your hands, cut in the butter until it starts to form lumps and come together.
3. Add the buttermilk and stir just until it becomes a sticky dough. Turn the dough out onto a floured surface and divide into two equal pieces. Form each into a circle and cut into wedges (I cut each into 6).
4. Transfer scones to an ungreased baking sheet and bake for 20 minutes, or until lightly golden. Remove from oven and place scones on a wire rack to cool slightly.