Rosemary and Ham Scones
- 1 box biscuit mix (recommended: Jiffy)
- 3 tablespoons finely chopped rosemary, 4 small stems
- 1/2 cup cream
- A couple pinches salt
- 3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
- 1 tablespoon orange zest
- 2 teaspoons sugar
Preheat oven to 375 degrees F.
Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
Recipe courtesy of Rachael Ray