When I’m hosting Christmas and cooking THE BIG MEAL, I sometimes forget that people – adults and children – still need a lunch! This is where I have trouble.
My appetite dictates that I can go from breakfast to dinner with a tiny little snack in between (OK, I admit – it’s the popcorn, chocolates and slices that put a damper on my appetite . . .)
Anyhoo, to get ahead of the game this year I’ve put a plan in place. I made these savoury scones to serve with a bowl of soup. They are in the freezer right now and all I have to do is take them out, put them on a cookie sheet and re-heat. Instant, homemade, tasty, and satisfying. Hmmmm, now what soup am I going to serve . . .
- 1 3/4 cups flour
- 1 Tbsp baking powder
- 1 Tbsp granulated sugar
- 3/4 tsp salt
- 1/4 cup cold butter, cut into cubes
- 1 cup grated old cheddar
- 1/2 cup diced ham
- 2 green onions, sliced
- 3/4 cup buttermilk
- 1/4 cup cornmeal
- 1 egg
- 1 Tbsp buttermilk for bushing
- 2 Tbsp cornmeal for dusting
- Preheat oven to 400F
- Combine flour with baking powder, sugar and salt in a large bowl. Using a fork or a pastry blender, work in butter until flour mixture is crumbly.
- Stir in cheese, ham and onions.
- Combine 3/4 cup buttermilk and 1/4 cup cornmeal, add egg, whisk lightly.
- Pour into flour mixture. Using a wooden spoon, stir until just combined. Gently gather into a ball. Slice into 2 equal-sized portions.
- Sprinkle remaining 2 Tbsp cornmeal on counter, or a board. Place 1 portion of dough on top and gently pat into a 6 in circle. Cut into 6 wedges.
- Repeat with remaining dough, pressing into remaining cornmeal on counter before cutting.
- Place wedges on baking sheet at least 1 in apart, brush lightly with buttermilk. Bake in centre of oven until lightly golden 14 - 16 min.
- Makes 12 scones.
- NOTES: I used back bacon instead of ham and added some rosemary to one half of the batch because I love it!
- *Recipe from Chatelaine Holiday 100 + best recipes