The cheese gets nice and brown and bubbly on the outside, the ham adding a nice bit of flavor inside. The green onions bring a nice counterpoint to the party. I have adapted this recipe to replace the 2 cups of heavy cream traditionally used in favor of a half and half mixture of whole milk and sour cream which imparts a nice bit of tanginess to the batter an boosts the moisture an extra notch!
3 cups all-purpose flour
½ cup sugar
2 tablespoons baking soda
½ teaspoon salt
1 cup medium-diced ham
½ cup Grand Reserve Sharp Cheddar
½ cup scallions
1 cup sour cream
1 cup whole milk
Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan and reserve the other piece
Sift the flour, sugar, baking powder and salt together in a mixing bowl. Add the ham, cheese, and scallions and toss together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture. Add the cream to the mixture and stir by hand jut until the batter is evenly moistened. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 2 hours.
Preheat the oven to 350F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into equal pieces and place the individual pieces on the baking sheet about 2 inches apart.
Bake the scones until golden brown, 30-40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks. Serve scones warm or at room temperature. They are awesome the same day they are made but of course, you may freeze them for up to 4 weeks.