I’m feeding my inner Brit today…and my inner Scot… and my inner whatever other ethnicity likes scones. The thing is, in real life, I have not a drop of Brit or Scot in me as far as I know.Â Lots of German, some French, a touch or two of Irish (I think it’s the good at bull**** part of me), some Native American and some African American. I am the quintessential mutt.
I like pretending I’m Scottish though. There is little more fun than going into a store and loudly talking in a Scottish accent. People gawk big time. One would think they had never seen a Scot walking around Wal-mart before. Ok, so maybe they haven’t. An Indian accent is fun too since I’m light haired and extremely light skinned and don’t fit the genetic mold of what one would expect from a person speaking with a thick Indian accent.
Most fun however is Russian. My husband is fluent or close to it in a few languages and we have a habit of going shopping and somewhere, ineveitably, he will begin speaking Russian, usually very loudly and usually pretending to be irate over something silly done by Americans.
I, not knowing a lick of Russian, end up as his straight man, using a thick Russian accent to tell him that he is in America now and to speak English and not act like he just came over from the old country. We are American now and he needs to speak the language! Again, the looks are priceless hehehe.
We don’t have very exciting lives.
And I am fairly sure we need to be institutionalized
But before that happens, I want to share this scone recipe (do you say scone rhyming with cones or scones rhyming with cons? I’m a cones person myself) with you. As much as I love sweet scones, savory ones have a larger portion of my heartÂ
and my waistline. This one is chock full of cheddar cheese, diced ham, some garlic, some green onions and some dried dill. These smell amazing as they cook and they taste even better than they smell. There is nothing like a fresh, warm scone drowning in butter… unless it’s a fresh warm scone drowning in butter, served with a cup of tea. My idea of Heaven involves both those things. It also involvesÂ Â ice cream, whipped cream and Morgan Freeman and Ed Harris hand feeding me peeled grapes but that’s another story.
Ham, Cheddar And Herb Scones
- 3 cups bread flour
- 1 tablespoon sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups heavy cream
- 1 cup diced ham
- 1 cup shredded sharp cheddar cheese plus more for sprinkling on top
- 1/2 cup sliced green onions
- 1 tablespoon dried dill weed
- 1/4 teaspoon garlic powder
- Grease the bottom of a nine or ten inch round cake pan. Preheat oven to 350.
- Stir together the flour, salt, baking powder, dill weed and garlic powder.
- Make a well in the center and pour in the ham, cheddar cheese and green onions. Mix lightly.
- Pour in the cream and using a wooden spoon, stir the dough just until evenly moistened and you have no dry flour left in the bottom of the bowl.
- Pat the dough down evenly into the prepared cake pan.
- Score them almost all the way through into 8 to ten wedges
- Bake at 350 degrees until the top is a nice golden brown and a wooden skewer comes out clean. When done, turn the oven off and sprinkle a little bit (or a lot) more cheese on the top of the scones. Put back in the oven just long enough to melt the cheese.
- Turn out of pan onto a wire rack and let cool at least ten minutes before cutting. Cut the scones into wedges using the score marks as your guide.
- Serve warm with butter. These can be reheated by nuking for about 20 seconds.