Savory Scones

2 cups all purpose flour

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

6 Tbsp cold unsalted butter, cut into pieces

1 cup ham, diced  

1 cup grated cheddar cheese

1 to 2 Tbsp chives, chopped

2 tsp fresh sage, chopped

1 egg

1/2 cup heavy cream

Preheat oven:  425° F.

Position the oven rack in the center.  Line a baking sheet with parchment, if desired.

In a large bowl, thoroughly whisk together the flour, sugar, baking powder and salt.

Cut in the butter with 2 knives or a pastry cutter, tossing the pieces with the flour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resemble breadcrumbs.  Do not allow the butter to melt or form a paste with the flour.

Stir in the ham, cheddar, chives and sage.  Set the mixture aside while you whisk together the egg and the heavy cream, in a separate bowl.  Once whisked, add it to the dry mixture.  Mix together until the dry ingredients are moistened.  Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.  Do not overwork the dough or let the dough get warm.

Drop dough in even sized lumps onto the baking sheet.  Bake until the tops are golden brown and spring back when pressed, 12 to 15 minutes.  (The time will need to be adjusted based on the size of the scone.)