2 tablespoons sugar
4 teaspoons baking powder
¼ teaspoon salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
8 ounces (2 cups) shredded sharp cheddar cheese, divided
10-ounce package deli ham, chopped
¼ cup chopped fresh chives (optional)
1 cup heavy cream
¼ cup sour cream
Line a baking sheet with Silpat mats or parchment paper.
In a large bowl, stir together the flour, sugar, baking powder and salt. Drizzle in the melted butter, then stir well. Stir in 1½ cups of the cheddar, the ham and chives.
In a small bowl, whisk together the cream and sour cream, then add to the dough and stir just until everything is moistened and the dough sticks together.
Turn the dough out onto a lightly floured surface. Using your hands, form the dough into a round that is 1-inch thick and 10 inches in diameter. Cut the round into 8 wedges, then transfer each to the prepared baking sheet. Freeze until ready to bake (at least 10 minutes).
When ready to bake, heat the oven to 375º. Evenly space the frozen scones on the baking sheet, leaving several inches between them. Sprinkle the scones with the remaining cheese. Bake for 20 to 25 minutes, or until golden and slightly firm. Cool slightly on the pan. Serve warm.
For a sweeter scone, increase the sugar to 1/3 cup, add a teaspoon of vanilla extract and stir in 1½ cups of your choice of fresh or chopped dried fruit and/or nuts.
For smaller scones, divide each of the 8 wedges into three roughly equal sized triangles. Reduce baking time to 18 minutes.
Based on recipe by ALISON LADMAN, The Associated Press published December 04, 2011 http://www2.timesdispatch.com/lifestyles/2011/dec/04/tdflair05-for-christmas-do-ahead-ham-and-cheese-sc-ar-1505152/