Easy Ham & Cheddar Scones

Are you ready for some Easy Ham & Cheddar Scones?

And before we get started, do you call everything biscuits or do you differentiate between biscuits and scones?

True story, I was once intimidated by the word scone.

Not sure what it was that made me feel like it was a complicated food. Probably too much television with British accents inquiring “would you fancy some tea with your scone?” and therefore I associated scones with being hard to make.

Au contraire mon frere (on the contrary, my brother)!

Sidenote: Both British and French references in one post? What the heck is Aimee drinking today????

A few weekends ago, alongside Taste of Home’s Culinary Specialist Michael Barna I witnessed Ham & Sage Cheddar Scones be created in a ridiculously easy fashion.

So easy that I attempted those same scones that made me once feel intimidated.

Minus the sage, because I didn’t have any. And I don’t really care for it much.

I’m calling mine the Easy Ham & Cheddar Scones, because well, they’re easy.

The beauty of the tips obtained in a cooking school demonstration is that the chef shares little nuggets like preparing the dough in a food processor therefore eliminating the need to “cut in” the cold butter.

Easy peasey.

And unlike biscuit dough, you don’t have to wait for this recipe to rise.

Or worse, worry that your dough won’t rise.

Ham and cheddar isn’t the most adventurous ingredient combination, but it totally works if you’re a first time scone maker like myself.

As I was snacking, I was thinking of combinations I’d like to try- you know, now that I have some scone courage.

Sweet scones like ones with maple and banana.

Savory scones with something like bacon. Maple Bacon Scones? Oh, heavens yes.

I saw some scones on Pinterest that had garlic cheddar and chives.

The scone possibilities have me excited.

Here’s the recipe demonstrated in the Taste of Home’s Cooking School Isle of Capri shows:

 As mentioned before, I omitted the sage but if you want to add the sage you’ll just add in 1 tbsp finely chopped sage when you combine the ham and cheddar.

You could also chop up some green onions and try that, too if you want it to have a bit more flavor.

And we’re wrapping up all things cooking school, here’s some photos from the last show in Lake Charles.

By the third show I ditched the heels and wore flats regardless of how much it shortened me.

And because I needed to run around the stage with this guy:

That’s the cover of the cookbook, y’all!

I don’t know if everyone has a life sized poster made of their cover but I highly recommend it.

You can pose with it. Dance with it. And you can hug it like you love it the most.

Speaking of the Traveling Apron, she’s about to circulate for the 3rd time.

This next swap is bigger and better than before! Make sure you’re signed up for the newsletter for the signup, and get ready to dust off your favorite holiday recipes.

PS: We’re about 2 weeks away from cookbook ordering. I got my copies in today and will be sharing a peek inside in the newsletter next week. EEK!

Chat soon!