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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    More Breakfast Recipes

    Zucchini Chocolate Bread

    Heavenly moist rich chocolate bread infused with melted pockets of moist chocolate lusciousness that will hypnotize you with its allure as your senses tingle with pleasure. The first bite will have you involuntarily saying “mmmm”. When you exhale after the first bite you will still be able to feel the rich notes of delicious Zucchini Chocolate Bread across your palate. You will have to let the family know this is to be appreciated and devoured in one sitting because the completion will begin when the first piece is sliced.

    Watch the video and follow the instructions below to have this cake mascaraing as a chocolate bread on a plate near you. Serves great fresh out of the oven or the next morning with a cup of your favorite morning beverage. Also is a great post meal reward just because you like to eat delicious food. Thanks for visiting and feel free to look through my growing catalogue of recipes and share any you find interesting. All food experiences should be this eatfoodlicious.

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    Ingredients

    Shred the zucchini and set aside (do not squeeze the shredded zucchini).

    In a large bowl; combine eggs, brown sugar, vanilla extract, oil and mix well.

    Place a sifter or fine mesh on top of the bowl. Add flour, cocoa, baking soda, baking powder and sift.

    Mix until combined.

    Add shredded zucchini and gently fold into the batter.

    Add chocolate chips and fold into the batter.

    Spray cooking butter/oil in loaf pan. Transfer the batter to the loaf pan.

    Bake for 55 minutes or until a toothpick placed in the center of the bread comes out clean. 

    Remove from the oven and rest the bread in the pan for 10 minutes.

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    Chocolate Zucchini Bread

    No ratings yet
    Prep Time 15 mins
    Cook Time 55 mins
    Total Time 1 hr 10 mins
    Course Baked Goods
    Cuisine American
    Servings 8
    Calories

    Equipment

    • Loaf Pan (9" x 5")

    Ingredients
      

    • 2 cups zucchini about 2 medium size
    • 1 cup all-purpose flour
    • 1 cup semi-sweet chocolate chips
    • ¾ cup light brown sugar
    • ½ cup vegetable or canola oil 
    • ½ cup unsweetened cocoa powder
    • 1 tsp vanilla extract
    • ½ tsp salt
    • ½ tsp baking soda
    • ½ tsp baking powder
    • 2 large eggs

    Instructions
     

    • Preheat the oven to 350°F (176°C).
    • Shred the zucchini and set aside (do not squeeze the shredded zucchini).
    • In a large bowl; combine eggs, brown sugar, vanilla extract, oil and mix well.
    • Place a sifter or fine mesh on top of the bowl. Add flour, cocoa, baking soda, baking powder, salt and sift. Mix until combined.
    • Add shredded zucchini and gently fold into the batter.
    • Add chocolate chips and fold into the batter.
    • Spray cooking butter/oil in loaf pan. Transfer the batter to the loaf pan.
    • Bake for 55 minutes or until a toothpick placed in the center of the bread comes out clean. 
    • Remove from the oven and rest the bread in the pan for 10 minutes.
    • Remove the bread from the loaf pan and transfer to a cake rack.

    Enjoy Homemade Chocolate Zucchini Bread!

      Video

      Keyword best chocolate zucchini bread recipe, chocolate zucchini bread, easy chocolate zucchini bread recipe, Zucchini bread recipe
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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
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        More Baked Goods Recipes

        Sheet Pan Pancakes

        Rich delicious pancakes are a breakfast favorite. This recipe provides a method to create buttery sweet pancakes in what may be the easiest way I have found. An entire sheet of pancakes without standing over a butter steaming skillet or griddle. Simply cut them straight form the sheet and plate them up. 

        Watch the video and follow the instructions below to have dump and go pancakes today. Make these at the beginning of the week and have them ready for easy grab and go breakfast snack or reheat and have yourself a no mess pancake any day of the week. Feel free to share this or any of my recipes from my growing catalogue.

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        Fluffy, moist, tasty pancakes.

        Ingredients

        In a large bowl: add eggs, melted butter, buttermilk, vanilla extract and mix well.

        Add flour, sugar, baking powder, baking soda & salt.

        Mix well.

        Place parchment paper on top of the sheet pan and coat with cooking spray. Transfer the batter to the pan and spread to create a smooth even layer.

        Bake for 13-15 minutes or until a toothpick placed in the center of the pancake comes out clean.

        Slice the pancakes into squares.

        Pancakes may be stored in an airtight container for up to a week in the refrigerator.

        Serve with maple syrup, fresh fruits, whip cream & cool whip.

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        Sheet Pancake

        No ratings yet
        Prep Time 5 mins
        Cook Time 15 mins
        Total Time 20 mins
        Course Breakfast, Brunch
        Cuisine American
        Servings 20
        Calories

        Equipment

        • Sheet Pan (17" x 11")

        Ingredients
          

        • 2 cups all-purpose flour
        • 2 cups buttermilk
        • 6 tbsp unsalted butter melted
        • 2 tbsp granulated sugar
        • 1 tbsp baking powder
        • 2 tsp vanilla extract
        • 1 tsp baking soda
        • ½ tsp salt
        • 2 large eggs

        Instructions
         

        • Preheat the oven to 425°F(218°C).
        • In a large bowl: add eggs, melted butter, buttermilk, vanilla extract and mix well.
        • Add flour, sugar, baking powder, baking soda, salt and mix well.
        • Place parchment paper on top of the sheet pan and coat with cooking spray. Transfer the batter to the pan and spread to create a smooth even layer.
        • Bake for 13-15 minutes or until a toothpick placed in the center of the pancake comes out clean.
        • Slice the pancakes into squares.
        • Pancakes may be stored in an airtight container for up to a week in the refrigerator.

        Serve with maple syrup, fresh fruit & whip cream.

          Video

          Keyword best sheet pan pancake recipe, easy sheet pan pancakes recipe, kid friendly recipe, sheet pan pancakes
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          Pound Cake

          Traces of vanilla and sweet cake flavors are lightly packed in this fluffy pound cake recipe. This is the perfect cake for morning coffee or as a mid-day because you deserve it snack. When this loaf of precious pound cake comes out of the oven the edges should be slightly browned and the cake should be allowed to stand and cool a bit prior to eating. The sweetness is at its peak fresh out of the oven, so I recommend cutting yourself a small slice and giving it a taste test when cool enough to touch. The aromas of fresh baked goods truly are worth the time to prepare. This cake keeps well and is a delicious reward to have around the house that everyone will surely appreciate.

          This cake goes great with strawberries, ice cream or by itself. Be sure to watch the video and follow the instructions below to have this Pound Cake in your kitchen ready for consumption. Make sure you have predictable results by using a good pan, pyrex is not recommended for this recipe as cook times may vary. Feel free to browse my catalogue and share any recipes you find interesting or leave a comment if you would like to just have a food related discussion.

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          Buttery Pound Cake

          Ingredients

          In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.

          Add one egg and beat until smooth. Continue with the other eggs (at one at a time).

          Add vanilla extract, salt and beat until smooth. Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.

          Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour.

          Transfer the batter to the loaf pan.

          Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.

          Enjoy Homemade Pound Cake Bread!

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          Pound Cake

          No ratings yet
          Prep Time 5 mins
          Cook Time 45 mins
          Total Time 50 mins
          Course Baked Goods, Dessert
          Cuisine American
          Servings 8
          Calories

          Equipment

          • Loaf Pan (9" x 5")

          Ingredients
            

          • 4 large eggs room temperature
          • 1 ½ cup all-purpose flour
          • 1 cup + 1 ½ tbsp divided unsalted butter softened
          • 1 cup granulated sugar
          • 1 tbsp vanilla extract
          • 1 tsp baking powder
          • ½ tsp salt

          Instructions
           

          • Preheat the oven to 350°F (176°C).
          • In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.
          • Add one egg and beat until smooth. Continue with the other eggs (at one at a time).
          • Add vanilla extract, salt and beat until smooth.
          • Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.
          • Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour (see video). Transfer the batter to the loaf pan.
          • Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.
          • Remove from the oven and rest the bread in the pan for 10 minutes.
          • Remove the bread from the loaf pan and transfer to a cake rack.
          • Leftovers may be stored in an airtight container up to 5 days in the refrigerator.

          Enjoy Homemade Pound Cake!

            Video

            Keyword best pound cake recipe, easy pound cake recipe, pound cake
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            More Baked Goods Recipes

            Healthy Banana Oatmeal Cookies

            Tasty refreshing and healthy banana oatmeal cookies are perfect when you are on the go or as a breakfast snack. These cookies are perfect for the grab and go breakfast. Get your coffee in your travel mug and grab one or two of these cookies and save yourself precious time first thing in the morning. Place in the refrigerator and your kids (includes your husband) can grab one and have a sustaining snack that is both satisfying and delicious.

            Save yourself time in the mornings by watching the video and following the instructions below to have these healthy little snacks at the ready. Your family and you will enjoy how convenient these are. Give these to you children with a nice glass of milk and they will have the nutrients they need to start their day. Feel free to like and share this or any other eatfoodlicious suggestions you find in my growing catalogue of recipes. Thanks for the visit and I hope you return soon.

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            Healthy little cookies

            Ingredients

            Peel and then slice the ripe bananas over a medium sized bowl.

            Then smash the fresh slices until smooth and consistently creamy with a fork.

            Add quick oatmeal

            Add raisins

            Using a spoon, scoop out even portions of batter.

            Place them on a cookie sheet until there are 12 similarly sized cookies.

            Bake for 15 minutes or until lightly golden brown.

            Serve & Enjoy!

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            Share on social media

            Healthy Banana Oatmeal Cookies

            No ratings yet
            Prep Time 5 mins
            Cook Time 15 mins
            Total Time 20 mins
            Course Baked Goods, Breakfast, Brunch, Dessert
            Cuisine American
            Servings 12 cookies
            Calories

            Equipment

            • Baking Sheet

            Ingredients
              

            • 3 ripe banana
            • 2 cup quick oatmeal
            • ½ cup raisins

            Instructions
             

            • Preheat the oven 350°F (176°C).
            • Peel and then slice the ripe bananas over a medium sized bowl. Then smash the fresh slices until smooth and consistently creamy with a fork.
            • Add quick oatmeal and raisins. Mix well untlil it forms a smooth and consistent distribution of ingredients.
            • Using a spoon, scoop out even portions of batter and place them on a cookie sheet until there are 12 similarly sized cookies.
            • Gently flatten each cookie with the spoon. Recommend watching the video.
            • Bake for 15 minutes or until lightly golden brown.

            Serve & Enjoy!

              Video

              Keyword banana oatmeal cookie, best banana oatmeal recipe, easy banana oatmeal cookie recipe
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!