Ham & Cheese Scones

Soft fluffy delicious ham and cheese scones are a throw back to a good old fashioned biscuit. If you live in an area where a good cook is measured by the quality of their biscuits you will enjoy the experience of these scones. If you have never had a good ole biscuit you should give this recipe a try and see what all the fuss is about. Fresh from the oven these scones will be filled with steaming ham bits. When you take the first buttery bite your tastebuds will explode form the richness and harmony of the ingredients as cheesy tracers string from the scone.

Watch the video then follow the instructions below to have a grab and go hearty treat ready for family consumption. I love testing and tweaking recipes in my home laboratory (kitchen) to provide them for your consideration almost daily.  Share this or any of the recipes you find interesting from my growing catalogue. Tune in again soon for new and different eatfoodlicious suggestions.

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Ingredients

In a large bowl: combine flour, salt, pepper, baking powder, baking soda, onion, garlic, sugar and mix.

Add chunks of butter into the bowl.

Use a dough blender, your fingers or a fork to blend the flour mixture and butter together.

Until pea size crumbs.

Add chopped ham, shredded cheese, chopped green onions & mix.

Pour heavy cream into the mix and combine until everything comes together.

Coat the cutting board or counter with 2-3 tsp of flour. Place the mixture on the board and shape into a round ball.

Use a dough roller or palm of your hand to flatten to about 1″ thick.

Cut them into 8 triangles and place on a baking sheet.

Cut them into 8 triangles and place on a baking sheet.

Bake for 18-20 minutes or until gold brown.

Serve immediately and enjoy!

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Ham & Cheese Scones

No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baked Goods, Breakfast, Brunch
Cuisine American
Servings 8
Calories

Equipment

  • baking sheet 17" x 13" or larger

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup heavy whipping cream
  • 1 cup cooked ham chopped
  • 1 cup cheddar cheese shredded
  • ¼ cup green onions chopped
  • 8 tbsp cold unsalted butter 1 stick cut into chunks
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp baking soda

Instructions
 

  • Preheat the oven to 425°F (218°C).
  • In a large bowl: combine flour, salt, pepper, baking powder, baking soda, onion, garlic, sugar and mix.
  • Add chunks of butter into the bowl. Use a dough blender, your fingers or a fork to blend the flour mixture and butter together until pea size crumbs.
  • Add chopped ham, shredded cheese, chopped green onions and mix.
  • Pour heavy cream into the mix and combine until everything comes together.
  • Coat the cutting board or counter with 2-3 tsp of flour. Place the mixture on the board and shape into a round ball. Use a dough roller or palm of your hand to flatten to about 1" thick. Cut them into 8 triangles and place on a baking sheet. Watch the video for reference.
  • Bake for 18-20 minutes or until gold brown.

Serve immediately and enjoy!

    Video

    Keyword best ham and cheese scones recipe, breakfast & brunch, easy ham and cheese scones recipe, ham and cheese scones
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    Instant Pot Chinese Sausage & Chicken with Rice

    Shitake mushrooms and Chinese sausage embedded in tasty moist rice to create an effortless spin on fried rice straight from the instant pot. Garnish with fresh cut green onions and fried shallots to add multiple dimensions to a satisfying and affordable meal. Notes of traditional fried rice flavors make this instant pot shortcut a good option for meal preps. This meal stores great in the refrigerator and tastes great heated back up later.

    Watch the video and follow the instructions below to add this cost effective meal to your menu. Let the rice stand for a bit prior to serving as the additional moisture is soaked up and evaporates shortly (5 minutes) after opening. Share this or any of the recipes from my growing catalogue of recipes. All food should be delicious and affordable and that is what the eatfoodlicious mission is to create on a daily basis.

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    Ingredients

    Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover).

    Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.

    Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage.

    Slice the chicken thighs and place them in a bowl.

    Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaoxing cooking wine, garlic, oyster sauce and mix until evenly coated.

    Marinate for 15 mintues.

    Add marinate chicken and cook for 3-5 minutes or until no longer pink.

    Add sliced mushrooms, sausage and cook for 1-2 minutes.

    Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker. Place rice on top of the chicken.

    Meanwhile- in a small bowl, add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.

    Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce.

    Garnish with chopped green onions and fried shallots.

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    Instant Pot Chinese Sausage & Chicken with Rice

    No ratings yet
    Prep Time 10 mins
    Cook Time 8 mins
    Total Time 18 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 6
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 2 cups white jasmine rice
    • 2 ¼ cups water
    • 6 dried shiitake mushrooms
    • 2 chinese sausages remove the casing

    Marinate

    • 1 lb boneless skinless chicken thighs
    • 1 tbsp ginger grated
    • 1 tbsp soy sauce
    • 1 tbsp shaoxing cooking wine or dry sherry
    • 1 tbsp cornstarch
    • 1 tbsp oyster sauce
    • 1 tsp dark soy sauce
    • 3 garlic grated or minced

    Sauce

    • 1 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 2 tsp sesame oil
    • 2 tsp granulated sugar

    Instructions
     

    • Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover). Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.
    • Slice the chicken thighs and place them in a bowl.
    • Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaxoxing cooking wine, garlic, oyster sauce and mix until evenly coated. Marinate for 15 mintues.
    • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage.
    • Wash/clean and rinse the rice at least twice until the water runs clear.
    • Set to sauté high.
    • Add marinate chicken and cook for 3-5 minutes or until no longer pink.
    • Add sliced mushrooms, sausage and cook for 1-2 minutes.
    • Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker.
    • Place rice on top of the chicken. Gently level the rice and do not stir. Watch the video for reference.
    • Place the lid on. Pressure cook on high for 8 minutes and natural release for 10 minutes.
    • Meanwhile- in a small bowl, add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.
    • Follow the manufacture instructions for releasing the pressure. Remove lid.
    • Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce.
    • Garnish with chopped green onions and fried shallots.

    Serve and Enjoy!

      Video

      Keyword best chinese sausage & chicken with rice recipe, clay pot chicken and rice (instant pot), clay pot chicken and rice recipe, instant pot chinese sausage & chicken with rice, pressure cook chinese sausage & chicken with rice, quick & easy chinese sausage & chicken with rice
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      Slow Cooker Asian Honey Chicken

      Dump and go easy to make asian chicken using a slow cooker features a smooth rich dark sauce with moist and tender strips of chicken. Serve this comforting meal on a bed of jasmine rice and eat until you are hungry no more. If you are like me and have a small army of hungry people to feed you will love how simple this is and haw little clean up you will have.  This is also a great option for meal prepping and is just as good reheated latter in the week. Put some rice in a glass tupperware bowl put the Asian Chicken on top and you are ready for a timesaving filing lunch at work or on the go.

      Watch the video and follow the instructions below and add a quality go to slow cooker dish to your home cooking menu.  This is the kind of meal that will feed the family more than once and not break the bank or take hours of pre-work. This is a delicious meal and trust me when I say, you and your family will not be disappointed. Share this or any of my recipes you enjoy and return next time you are looking for meal inspiration that meets eatfoodlicious criteria.

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      Ingredients

      In a small bowl: combine honey, low-sodium soy sauce, garlic, ginger, shallot, white pepper, rice vinegar and mix. Set aside.

      Place the chicken into the slow cooker.

      Pour sauce over the meat.

      Mix

      Cover with lid and cook on low for 4 hours.

      Remove the chicken and place on a plate/bowl.

      Shred the chicken then cover with foil and set aside.

      When ready to serve, pour the sauce over the chicken and rice (white, brown or cauliflower rice). Add chopped green onions and white sesame seeds on top.

      Be sure to follow me on FacebookInstagram,  TwitterPinterest,   YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

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      Slow Cooker Asian Honey Chicken

      No ratings yet
      Prep Time 5 mins
      Cook Time 4 hrs
      Total Time 4 hrs 5 mins
      Course Main Course
      Cuisine Asian
      Servings 6
      Calories

      Equipment

      • Slow Cooker

      Ingredients
        

      • 2 lbs boneless skinless chicken thighs
      • ½ cup honey
      • ½ cup low sodium soy sauce
      • ¼ cup shallot chopped
      • 2 tbsp rice vinegar
      • 1 tsp ginger grated
      • ½ tsp white pepper
      • 5 garlic cloves minced
      • 2 tbsp cold water
      • 1 tbsp cornstarch

      Garnish

      • chopped green onion
      • white sesame seeds

      Instructions
       

      • In a small bowl: combine honey, low-sodium soy sauce, garlic, ginger, shallot, white pepper, rice vinegar and mix. Set aside.
      • Clean and trim the fat off the chicken thighs.
      • Place the chicken into the slow cooker.
      • Pour sauce over the meat and mix.
      • Cover with lid and cook on low for 4 hours.
      • Remove the chicken and place on a plate/bowl. Shred the chicken then cover with foil and set aside.
      • In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water together. Pour the mixture into the cooker.
      • Switch the cook temperature to high. Cook for 15-20 minutes or until it thickens to your preference. Alternate method; transfer the sauce to a pan and cook over a stovetop on medium high for 8-10 minutes or until it thickens.
      • When ready to serve, pour the sauce over the chicken and rice (white, brown or cauliflower rice). Add chopped green onions and white sesame seeds on top.

      Enjoy!

        Video

        Keyword best slow cooker asian chicken recipe, easy slow cooker asian chicken recipe, easy slow cooker glazed honey chicken recipe, slow cooker glazed honey chicken
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        Chicken Fritters with Garlic Aioli Dip

        Cheese filled fritters full of tender juicy chicken dipped in zesty Garlic Aioli is a pleasant snack and nice meal. These are perfect for picnics, when you are on the go or want something filling for lunch of dinner.  Fresh from the fryer these fritters will have strings of delicious cheese making tracers after each bite. 

        This is a kid favorite recipe and we have this fairly often in our home. Watch the video and follow the instructions below to have these fritters prepared for your busy week today. Share this or any of my recipes you enjoy and feel free to let me know what you think as I love to talk about food.

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        Ingredients

        Rinse and slice the chicken breast into cubes.

        In a large bowl: combine chicken cubes, eggs, mayonnaise, cheese, dill, flour, salt, onion, powder, pepper and mix well.

        Cover and place in the refrigerator for 1 hour or overnight.

        Depending on the size of your pan, use a ice cream scooper or a big spoon and scoop chicken fritters (about 4) place them in the pan. Space them out.

        Cook for 4-5 minutes on the first side or until the edges begin to brown.

        Then flip and gently press down on the fritters, cook for 2-3 minutes or until golden brown.

        Remove the fritters and place them on a paper towel to drain the extra oil; set aside. Repeat with the rest and add more oil if needed. You should have 12 fritters.

        In a small bowl: combine mayonnaise, lemon juice, salt & pepper.

        Mix well.

        Serve & Enjoy!

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        Chicken Fritters with Garlic Aioli Dip

        No ratings yet
        Prep Time 15 mins
        Cook Time 25 mins
        Total Time 40 mins
        Course Appetizer, Snacks
        Cuisine American
        Servings 6
        Calories

        Ingredients
          

        • 2 large chicken breast (1.5 lbs) 1
        • 1 cup shredded mozzarella cheese
        • ½ cup mayonnaise
        • ½ cup all-purpose flour
        • 2 tbsp fresh chopped dill
        • 1 tsp salt
        • ½ tsp pepper
        • ½ tsp onion powder
        • ½ tsp garlic powder
        • 2 large eggs
        • 2 tbsp canola, vegetable or peanut oil

        Garlic Aioli Dip

        • ½ cup mayonnaise
        • 2 garlic cloves grated
        • 2 tsp lemon juice
        • salt & peper to taste

        Instructions
         

        Fritters

        • Rinse and slice the chicken breast into cubes.
        • In a large bowl: combine chicken cubes, eggs, mayonnaise, cheese, dill, flour, salt, onion, powder, pepper and mix well. Cover and place in the refrigerator for 1 hour or overnight.
        • Heat a skillet or non-stick pan to medium-high and add oil. Wait until the oil is hot.
        • Depending on the size of your pan, use an ice cream scooper or a big spoon and scoop chicken fritters (about 4) place them in the pan. Space them out.
        • Cook for 4-5 minutes on the first side or until the edges begin to brown. Then flip and gently press down on the fritters, cook for 2-3 minutes or until golden brown.
        • Remove the fritters and place them on a paper towel to drain the extra oil; set aside. Repeat with the rest and add more oil if needed. You should have 12 fritters.

        Garlic Aioli Dip

        • In a small bowl: combine all dip ingredients together and mix well.

        Serve & Enjoy!

          Video

          Keyword appetizer, best chicken fritter recipe, cheesy chicken fritters, chicken fritters, easy appetizer jalapeño poppers, easy chicken fritter recipe, keto appetizer jalapeño popper recipe, kid friendly recipe, snack
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          Instant Pot Chicken Thighs with Gravy

          Slowly drizzle smooth delicious gravy over crispy chicken thighs that burst with natural juices as you take the first taste of this awesome Instant Pot recipe. The Instant Pot has its features that make it such a user friendly kitchen pal. Pressure cook the thighs to lock in the juices and then air fry them to get that crispy skin. Use the juices collected in the Instant Pot to sauté up a very good gravy. This is a simple comforting meal that does not make a giant mess in the kitchen to make. Chicken thighs are affordable and are full of very tasty rich flavors and the Instant Pot does not let any of them escape and this recipe captures them all for your consumption. 

          I had to live with my husband comparing my gravy to his moms and grandmothers for years. I took it as a personal challenge to create a systematic predictably good gravy and I am sharing with you what took me many attempts to tweak to near perfection. Watch the video and follow the instruction below to have this recipe on a table near you. The best part is you can make this recipe when on a road trip if you bring along your Instant Pot and accessories. Feel free to share this or any of my recipes you believe meet your own definition of eatfoodlicious.

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          Ingredients

          Coat the chickens with the seasoning mix.

          Add 1 cup of water to the cooker. Place the trivet inside. Place the chickens on the trivet.

          Place the lid on. Pressure cook on high for 10 minutes with a 5 minute natural release.

          Air Fryer: transfer the chicken to the air fryer basket and cook at 400°F for 10-12 minutes or until skin is crispy. Oven: transfer the chicken to a baking sheet. Broil on high for 6-10 minutes or until the skin is crispy.

          In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water and mix. Pour the mixture into the cooker. Let simmer for ~10 minutes or to desired consistently.

          Serve with salad, rice, mashed potatoes, vegetables or cauliflower rice (low-carb).

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          Instant Pot Chicken Thighs with Gravy

          No ratings yet
          Cook Time 22 mins
          Total Time 22 mins
          Course Main Course
          Cuisine American
          Servings 4
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 4 bone-in chicken thighs with skin
          • 1 cup water
          • 2 tbsp olive oil
          • ½ tsp salt
          • ½ tsp black pepper
          • ½ tsp dried oregano
          • ½ tsp onion powder
          • ½ tsp garlic powder
          • ½ tsp paprika
          • Salt & Peper to taste

          Cornstarch Mixture

          • 2 tbsp cold water
          • 1 tbsp cornstarch

          Instructions
           

          • Clean and pat the chicken thighs dry. Place them on a plate/bowl.
          • In a small bowl: combine salt, pepper, oregano, paprika, onion, garlic and mix.
          • Coat the chickens with the seasoning mix.
          • Add 1 cup of water to the cooker. Place the trivet inside.
          • Place the chickens on the trivet.
          • Place the lid on. Pressure cook on high for 10 minutes with a 5 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
          • Instant Pot Air-fryer lid: press the broil (400°F) button and cook for 12 minutes. 
            Air Fryer: transfer the chicken to the air fryer basket and cook at 400°F for 10-12 minutes or until skin is crispy. 
            Oven: transfer the chicken to a baking sheet. Broil on high for 6-10 minutes or until the skin is crispy.
          • Remove the trivet with the chickens and set aside.
          • Set the cooker to sauté on high.
          • In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water together. Pour the mixture into the cooker. Let simmer for ~10 minutes or to desired consistently.
          • Season with salt & pepper to taste.

          Serve with salad, rice, mashed potatoes, vegetables or cauliflower rice (low-carb).

            Enjoy!

              Video

              Keyword best instant pot chicken thighs with gravy recipe, easy instant pot chicken thighs with gravy recipe, instant pot chicken thighs with gravy, pressure cook chicken thighs with gravy
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              Big Chocolate Chip Oatmeal Cookies

              Nothing says I love me more than breaking apart a delicious, fresh from the oven Oatmeal Chocolate Chip Cookie and taking the first sugar filled hypnotic bite. Theses cookies are simple to make and are worth every second of the prep time. Drop even scoops on a baking sheet and watch the heat induced magic take over as it transfers a very good dough into a wonderful, exemplary and filling cookie. Have this with a glass of milk fresh from the oven or leave them near the coffee maker and nab one in the morning for a day starting mood enhancer.

              Watch the video and follow the instructions below to have these tasty rewards in your kitchen today. Spread the love and share them with the other members of your home. Watch as the kids gravitate to the kitchen while more experienced connoisseurs like my husband wait for the up tick in diffusion of sweet chocolate filled aroma permeating the boundaries of the cooking location. Feel free to explore the contents of my growing catalogue of recipes and share any that strikes your fancy.

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              Wet Ingredients

              Dry Ingredients

              In a large bowl using a mixer: Whip on high speed the butter. Then add the brown sugar, sugar, eggs vanilla, extract and whip.

              Add flour, baking soda, baking powder, salt, cinnamon and mix on low speed.

              Add oatmeal and mix on low speed.

              Add chocolate chips.

              Mix on low speed.

              Scoop out 12 individual cookies and place them onto a baking sheet. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier)

              Bake for 20-22 mintues or until golden brown.

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              Big Chocolate Chip Oatmeal Cookies

              No ratings yet
              Prep Time 5 mins
              Cook Time 20 mins
              Total Time 25 mins
              Course Baked Goods, Dessert
              Cuisine American
              Servings 12
              Calories

              Equipment

              • Sheet Pan (17" x 11")

              Ingredients
                

              Wet

              • ¾ cup unsalted butter softened
              • ¾ cup light brown sugar packed
              • ½ cup granulated sugar
              • 1 tsp vanilla extract
              • 2 large eggs

              Dry

              • 3 cups quick oatmeal
              • 1 cup semi-sweet chocolate chips
              • 1 ½ cup all-purpose flour
              • 1 tsp ground cinnamon
              • ½ tsp baking soda
              • ½ tsp baking powder
              • ½ tsp salt

              Instructions
               

              • Preheat the oven to 350°F (176°C).
              • In a large bowl using a mixer: Whip on high speed the butter. Then add the brown sugar, sugar, eggs vanilla, extract and whip.
              • Add flour, baking soda, baking powder, salt, cinnamon and mix on low speed.
              • Add oatmeal and mix on low speed.
              • Add chocolate chips and mix on low speed.
              • Scoop out 12 individual cookies and place them onto a baking sheet. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier)
              • Bake for 20-22 mintues or until golden brown.

              Serve & Enjoy!

                Video

                Keyword big chocolate chip oatmeal cookies, big chocolate oatmeal cookies, big soft chocolate oatmeal cookies
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