Ham and Cheese Scones with Sauteed Greens

It’s a snowy day here in Wyoming – perfect condition to stay in and bake! The oven warmed the kitchen and delivered a heavenly smell that will linger throughout the day…

Whether you are basking in the sun (Okinawa and Arizona peeps) or you’re dealing with your own blustery winter, this scone-spinach combination is perfect for any breakfast or lunch – stay warm, stay kind-

Scones

  • 3 c flour
  • 2 1/4 T baking powder
  • 1/2 c brown sugar
  • 1/2 kosher salt
  • 2 c heavy cream
  • 1 T milk/cream
  • 2 T raw sugar

In a large bowl, combine dry ingredients and whisk until incorporated. With a wooden spoon stir in the cream, JUST until dough comes together.

Turn dough onto a parchment paper – lined baking sheet; press into a 8-10 inch circle. Cover and freeze for at least an hour or up to 3 months (well wrapped) in freezer bag.

When ready to eat, preheat oven to 350 degrees; remove scones from freezer; with a very sharp knife, cut dough into wedges and place an inch apart on baking sheet. Brush the remaining milk or cream over top of scones and sprinkle with the raw sugar. Bake 30-35 minutes, or until golden. Enjoy with mascarpone and strawberry preserves, Nutella, plain or however you choose.

For the ham and cheese scones, reduce sugar to 1 T, add 1 tsp dry mustard, 1 tsp coarsely ground black pepper and 1 cup of your favorite smoked ham, diced and 1/2 – 1 cup of muenster, mozzarella or whatever dairy delight that you fancy today. Combine the ham and cheese with the dry ingredients. Gently stir in the cream. Turn out onto the parchment paper -lined baking sheet – freeze- cut-bake and eat!

Sauteed Spinach

  • Handful of cherry tomatoes
  • 4-6 cloves of garlic, finely chopped
  • 2-4 cup of spinach
  • 2 T olive oil
  • Kosher Salt, to taste
  • Tajin, to taste

Heat oil in a large skillet over medium heat; add garlic and tomatoes, cooking until tomatoes just start to soften and the garlic begins to turn golden. Add spinach and part tossing with tongs- season, plays and serve immediately – don’t cook the spinach more than 1 minute…unless you like the mushy greens 😝

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