Prep Time 25m
Cook Time 35m
Ready Time 60m
Yield 16 scones

  • 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)
Preparation Directions
  • Step 1Heat 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.
  • Step 2Stir 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.
  • Step 3Brush scones with remaining 2 tablespoons buttermilk. Bake 30 to 35 minutes or until golden brown. Remove to cooling rack.
  • Step 4Meanwhile, in a medium bowl, mix preserves, remaining 1 teaspoon rosemary and 1/2 teaspoon black pepper. Serve with warm scones.
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