I have been using the same basic scone recipe for years. Over those years I have changed it to fit the tastes of my family or whatever I might be adding in. Typically I make sweet scones that are reserved for events like brunch, a thank you gift, or "you had a rotten week, how about a yummy breakfast."
I had put some ham in the freezer that was leftover from Easter that I wasn't quite sure what to do with and my husband protested at another ham sandwich. I thought it might make the perfect addition to my scone recipe.
The combination of the flaky pastry with the ham and rosemary was a hit! This shows that having some simple recipes, that you know work, allow you to be creative and make them your own!
Mini-Rosemary & Ham Scones
2 cups of all-purpose flour
1/2 cup of old fashioned oats
3 TBS of sugar
3/4 tsp of baking powder
3/4 tsp of baking soda
1/4 tsp of salt
1/2 tsp of dried rosemary plus more for garnish
10 TBS of cold unsalted butter, diced
3/4 cup of coked ham, finely shopped
3/4 cup of buttermilk
Preheat the oven to 375 degrees. Prepare a baking sheet with a Silpat.
In the bowl of a mixer; add the flour, oats, sugar, baking powder, baking soda, salt, and rosemary. On low speed, combine. Add in the butter. On low speed, combine until the mixture resembles wet sand. Add in the ham. Then slowly add the buttermilk while the mixer is on low speed until the dough is incorporated. Note that the dough will be sticky.
Turn the dough onto a floored surface. Pat into a disc that is about 2 inches thick. Cut into 18 triangular pieces. Place on the prepared baking sheet about 2 inches apart. Sprinkle each scone with a pinch of dried rosemary. Bake for 20-24 minutes or until the edges are lightly brown. Cool on a wire race. Serve warm with butter. Enjoy!