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Monday, April 9, 2012

Ham, Cheddar, and Jalapeno Scones

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What are your thoughts on ballpark nachos? Love them? Hate them? Can't attend a sporting event without them? Me, I can do without. I love most nachos, but the processed cheese just doesn't do anything for me. I think I polished off too many servings of them watching basketball games growing up. The smell, though, is a different story. I love the smell of the warm chips, the tangy cheese, and the spicy jalapenos!
While these scones were baking and for hours afterward, I was transported to the ballpark....because they made my entire kitchen smell like nachos! I think it was the jalapenos; the scent had both Ryan and me chomping at the bit to dig into them, fresh from the oven.

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!)
One Year Ago: 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.