Has anyone tried the Ham & Cheese Scones yet from Sept? [Archive]

cminmd

08-29-2002, 05:16 PM

I made these and a strata for the teachers breakroom at my daughters school. They were ok, but a little on the dry side. I am no great chef so the mistake might have been mine. The comments were definately "What a sweet thing to do" in nature re: the scones but several people asked about the recipe for the strata.
That is what I get for trying out a new recipe on others!

Jewel

08-29-2002, 10:57 PM

Well, since my 'special occasion' dinner got put off until tomorrow night 'cause DH had to pull a double shift :( I had some time on my hands and made these scones tonight. The dough was VERY wet and sticky, so I didn't think they'd be dry, and they weren't.

What they lacked however wasn't moisture, it was taste! :( I upped the ham and the cheese to 1 cup each and they were still boring! I tasted very little ham OR cheese flavor. The texture is wonderful and they look pretty, but I'm either going to have to increase the ham and cheese even more, or give it up.

I'd love to hear other opinions though!

Peggy

08-30-2002, 01:06 AM

Hmmmmm... I may be using my ham and cheese for omelets!:(

Peggy

greysangel

08-30-2002, 06:35 AM

Im going to try these for brunch this weekend I hope with Bree's lentil tomato soup. Upon looking at the recipe, it does look a little boring...I'm thinking maybe some spices to liven it up? Maybe some chives, or thyme or herbs de provence?

I'll report back :D

JeAnne

pammy

08-30-2002, 06:41 AM

JeAnne, I think adding some thyme would be perfect, and maybe some chives?

Edited to say, Duh, you already thought of the chives. They are on my mind cause I have a nice, big, healthy chive plant that I have not touched for a couple of weeks. Sending you cyber-chives!

Peggy C.

08-30-2002, 07:19 AM

I think the chives are a great idea, I thought maybe jalapeno would be good also.

funnybone

08-30-2002, 07:55 AM

I looked at the recipe, but wasn't sure I'd want to make it. I haven't had too many scones, but have found most to be boring and blah anyway. Unless I'm eating them with something flavorful, (a great soup) I don't expect much from any recipe. However, I like the idea of adding some chives in there. Jalapeno would be good if serving with chili. Hmm, I may give them a try afterall - one day.

KCSoccer

08-30-2002, 08:58 AM

Thoughts on upping the flavor: try adding 1/2 tsp. dry mustard powder with the flour. My grandmother makes a Ham-and-Egg Pie (basically a ham & cheddar quiche) and adding that 1/2 tsp. mustard powder really makes a difference in taste. Or you could try Dijon mustard, too.

Jewel

08-30-2002, 09:02 AM

When DH got home last night at 11:30 he tried one. HE liked them! He did agree they were a little bland, and when I told him there was 1/4 tsp of cayenne in them he was shocked! I honestly cannot taste any of the cayenne, so that definitely has to be increased. I LOVE the idea of chives, and DH suggested Pepperjack cheese? He also suggested garlic powder, but he would put that stuff on his Cap'n Crunch if I'd let him. :rolleyes:

I'm going to make them again with a few tweaks and see what happens!

Peggy C.

08-30-2002, 09:05 AM

Actually Jewel, have you ever heard of fox point seasoning (aka magic green stuff in our house) by a company called Penzeys?;) :D ;) You could use that, and then I'd omit any other salt that is added to the recipe.

Wendy w

08-30-2002, 09:52 AM

Originally posted by Peggy C.
Actually Jewel, have you ever heard of fox point seasoning (aka magic green stuff in our house) by a company called Penzeys?;) :D ;) You could use that, and then I'd omit any other salt that is added to the recipe.

Peggy, that's a great idea! I was debating on making these and now I think I will. I have to admit that I found the "magic green stuff" a bit too salty at 1st but now I love it, especially on avocados.

Peggy C.

08-30-2002, 09:56 AM

Originally posted by Wendy w

Peggy, that's a great idea! I was debating on making these and now I think I will. I have to admit that I found the "magic green stuff" a bit too salty at 1st but now I love it, especially on avocados.

Well avocados might be the only food I haven't tried it on...hmmmm. Then what do you do with the avocado? Put it in salad? On a sandwich? Please enlighten me....I usually only partake of avocado in guac.

sneezles

08-30-2002, 10:12 AM

Originally posted by Peggy C.
Please enlighten me....I usually only partake of avocado in guac.

Well, I eat avocados almost out of hand! I also serve them with a shrimp salad in an unpeeled half (have the cutest little dishes that are the same shape as an avocado).
Looks like I'm gonna have to make the leap to ordering from Penzey's. I have resisted but all these threads with the special mixes has gotten to be too much to ignore!
And I just love it when the UPS or FedEx guys bring my shopping to my door!:p

Peggy C.

08-30-2002, 10:25 AM

Originally posted by sneezles

Well, I eat avocados almost out of hand! I also serve them with a shrimp salad in an unpeeled half (have the cutest little dishes that are the same shape as an avocado).
Looks like I'm gonna have to make the leap to ordering from Penzey's. I have resisted but all these threads with the special mixes has gotten to be too much to ignore!
And I just love it when the UPS or FedEx guys bring my shopping to my door!:p

You seriously will not be disappointed. The prices are very reasonable and the quality is very good as well. The blends tend to be pricier, but really that is fair since they hand mix them themselves it is more labor intensive.

funnybone

08-30-2002, 10:46 AM

Originally posted by Peggy C.
Actually Jewel, have you ever heard of fox point seasoning (aka magic green stuff in our house) by a company called Penzeys?;) :D ;) You could use that, and then I'd omit any other salt that is added to the recipe.

Wait until she reads that. I believe Jewel has mentioned Fox Point many times. If it were not invented, I think SHE would have invented it by now. :D

But great idea!!

Jewel

08-30-2002, 11:04 AM

Originally posted by funnybone
Wait until she reads that. I believe Jewel has mentioned Fox Point many times. If it were not invented, I think SHE would have invented it by now. :D

Yeah, yeah, yeah.... ;) I shoulda thought of that...but I was looking at something more spicy/herby that didn't contain salt! :p

I AM going to make them again, but I'm going to add more cayenne, chives, maybe some garlic, and DH suggested finely chopped onions... maybe?

Peggy C.

08-30-2002, 12:16 PM

Originally posted by funnybone

Wait until she reads that. I believe Jewel has mentioned Fox Point many times. If it were not invented, I think SHE would have invented it by now. :D

But great idea!!

funnybone that is precisely why I mentioned it, I'm just being a smart alec today.

ps love your avatar

AnnaSue

09-01-2002, 08:38 AM

I made the Ham and Cheese Scones yesterday, and I have to say that I really liked them! I thought the texture was great, they were very flavorful, and they were very easy to make. I followed the recipe exactly, except that I could not find fat-free buttermilk, so I used low-fat. Maybe that accounted for the extra flavor. The butter I used was also practically frozen and I gave up trying to cut it into the flour in small pieces, so maybe mine had big globs of butter in them. I think these were great just the way they were, but at the same time it seems like a very versatile recipe, and I'm sure everyones earlier ideas about additions and substitutions in the recipe would work well too. The only complaint I guess I would have with the recipe would be the serving size. I definitely thought one wedge was awfully small for one serving. DH and I each had two wedges and some potato salad and we were starving a couple hours later. Next time I'll probably make them for lunch with some soup.

funnybone

09-01-2002, 08:58 AM

Originally posted by Peggy C.

funnybone that is precisely why I mentioned it, I'm just being a smart alec today.

ps love your avatar

Well, I should have known that you were being sarcastic!!!:)

The avatar reflects the way I feel these days. It's fun for now.:)

SallyCC

09-01-2002, 01:30 PM

I made these today and my neighbor came in as they were just finishing. We tried them and thought they needed something extra ( I added extra cheese and ham to the original recipe). We added a honey mustard as a dip and it made a big difference. My DH came in from work and just had one and loved it. I think they are good but need tweaking!!! Thanks for the great suggestions...I look forward to hearing about the adaptions to this one.

memartha

09-01-2002, 02:43 PM

Mamasue made these for our "coffee klatch" last week, and hers were delicious. We ate them with the yellow pepper soup. Moist and flavorful. I guess maybe some chives, onion or jalepeno would be good to kick up the flavor, but in my mind, they tasted like scones should taste, only not as dry. Scones don't have all that much flavor to start with, do they?

Shagbark

09-01-2002, 08:51 PM

Thanks ladies for all the advice. I'm planning on making them in the morning.

Shagbark

09-02-2002, 12:06 PM

Well I got them made this morning. Pretty easy, I doubled up on the cheese and should have on the ham as well. Any scones I've eaten are usually a little dry and these were kinda moist. I think the dijon mustard suggestion would enhance the flavor but forgot as I was making them....maybe next time. I will try them out on company later this afternoon.

Mamasue

09-02-2002, 02:38 PM

Originally posted by memartha
Mamasue made these for our "coffee klatch" last week, and hers were delicious. We ate them with the yellow pepper soup. Moist and flavorful. I guess maybe some chives, onion or jalepeno would be good to kick up the flavor, but in my mind, they tasted like scones should taste, only not as dry. Scones don't have all that much flavor to start with, do they?

I really enjoyed these scones and all the gals raved about them too! You could also use this recipe to form into round biscuits, :)

Shagbark

09-02-2002, 02:59 PM

Your right Mamasue.....trying them as biscuits would be kinda neat as well. I have cut them as a pizza slice. I just finished one and it tastes better than when they fresh out of the oven. I can even taste a hint of red pepper which I didn't taste earlier.

sneezles

09-03-2002, 12:01 PM

I made these for lunch today using the leftover ham from yesterday, regular sharp cheddar, and a healthy 1/4 tsp of ground chipotle. I also baked them in an 8" round cake pan as I wanted to be sure they went up and not out.
DH really liked them and I thought they were very tasty.

browneye

09-03-2002, 05:30 PM

I've been following this thread, and while I haven't made these yet, I have a couple ideas.

First, using a really sharp, extra, extra sharp cheese might help, in addition to the other ideas like chives, or chopped green onions. Or, change the theme entirely, and go with Italian sharp provolone, basil, garlic, and chopped sun-dried tomatoes! Lots of possibilities!

I'm thinking about making these next week. I'll report back, too!

:D

kimmer99

09-03-2002, 06:04 PM

I made these tonight for dinner. I didn't change anything except for the buttermilk. I can't find no fat buttermilk anywhere here (and I'm too lazy to make my own). So I used the 1% fat buttermilk. We liked them - dh gave them a big thumbs up and can't wait to have one for breakfast.

Peggy

09-03-2002, 10:02 PM

I also have been following this thread very closely to see what changes people have been making. I finally made them on Monday morning for brunch. I used extra cheese and ham and added some garlic powder and chives. We thought they were very good. It's hard to say how we would have felt without the changes. Thanks to everyone for sharing their own experiments! I definately benefited from them.

Peggy

CrystalB

09-06-2002, 10:32 AM

I have a question for all that have tried this recipe, do you think canadian bacon would work in place of the ham? I have leftovers and I was hoping to make the substituion. My "substitutions" are not always successful and I was hoping you could help me!

penguin

09-06-2002, 11:40 AM

I haven't made these yet, but I would imagine an equivalent amount of Canadian bacon would work fine. An alteration of this type should not have disasterous effects! :D

Shagbark

09-06-2002, 11:25 PM

Being Canadian myself the addition of Canadian bacon would enhance the taste by far.:cool:

marshalynne

09-07-2002, 07:41 PM

COLOR=blue]I made the Scones for a quick breakfast item. I added a small can of mushrooms, red pepper flakes and ended up making my own buttermilk (ff milk with vinegar). We thought they were super! Much lighter and more fluffy than a scone..and we liked that better! Maybe we will make them with a different type of reduced fat cheese next time. Also wanted to mention that I finally made the onion pie. It was great. Very rich. Paired well with a salad one day and chicken the other.[/COLOR]

greysangel

09-08-2002, 11:33 AM

I'm reporting back...

DELICIOUS! I made these today with Bree's soup which I had never had before. Both were wonderful. I definitely enhanced the recipe though. I used a combo of 2% sharp cheddar and 2%mexican blend cheeses, I added ground dry mustard and chopped cilantro and subbed cajun spices for the red pepper adding a bit more than called for. I also added about 1/2 can of drained chopped chilies. FABULOUS!

I would definitely make these again...perfect for breakfast or paired with soup for a lunch or light dinner :D

JeAnne

Vicanddi

01-19-2004, 03:51 PM

Just had to dredge up this old thread. These scones are great! They are also the answer I was looking for...a bread with a lot of protein. I think I will make a couple batches and freeze them so I can easily have one for breakfast or for a quick snack.

I took everyone's advice, and added some flavor to my scones. My changes: I added about 1/4 teaspoon garlic powder, 1/4 teaspoon chipotle powder, about 1 tablespoon chopped chives, and I increased the ham to 6 ounces and added about a cup or so of sharp, low-fat cheddar cheese. I made 12 drop scones, and my cook time was 17 minutes. The scones are full of flavor and are just yummy! I plan on serving them with split pea soup tonight (DH's request), and think they will be great "dunkers". I think the recipe is somewhere in this thread, if anyone wants it. If not, it is in the recipe finder.