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
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    More Breakfast Recipes

    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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      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
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        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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        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!

          Instant Pot Soft & Hard Boiled Eggs

          Soft or Hard Boiled to perfection eggs are delicious and can be made by anyone following these simple instructions. We eat eggs with almost everything. Having growing teenagers and a little girl in the house it helps to have a standby that is nutritious and delicious. Enjoy these eggs with noodles, as a stand alone snack or with a small bowl of oatmeal.

          Be sure to watch the video and follow the simple instructions below to have this simply satisfying recipe fresh out of your very own Instant Pot. Delicious soft boiled eggs and a nice piece of toast are a simple and easy way to provide a nutritious meal to those you share your time and life with. Thanks for visiting and be sure to browse the catalog for a variety of growing recipes that meet the eatfoodlicious criteria.

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

          Pour 1 ½ cups of water into the cooker. Place the trivet inside the cooker. Add eggs and place the lid on.

          Transfer the eggs to a bowl of cold water. Let them rest for 1 minute or until safe to touch.

          Peel the eggs.

          Soft Boiled: Pressure cook on high for 4 minutes, then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release.

          Hard Boiled: Pressure cook on high for 5 minutes with a natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure.

          Serve and enjoy!

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          Instant Pot Soft & Hard Boiled Eggs

          5 from 1 vote
          Prep Time 10 mins
          Course Breakfast, Brunch
          Cuisine American
          Servings 4 eggs
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 1 ½ cups water
          • 4 large eggs chilled

          Instructions
           

          • Pour 1 ½ cups of water into the cooker.
          • Place the trivet inside the cooker.
          • Add eggs and place the lid on.
          • Soft Boiled: Pressure cook on high for 4 minutes, then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release. Note: For best results recommend using only 4 eggs at a time in the cooker.
            Hard Boiled: Pressure cook on high for 5 minutes with a natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure. Note: You can cook up to 3 dozen eggs at once using same water and cook times from this recipe.
          • Remove lid. Transfer the eggs to a bowl of cold water. Let them rest for 30-60 seconds or until safe to touch. Peel the eggs.

          Serve and Enjoy!

            Video

            Keyword best instant pot soft & hard boiled eggs recipe, easy instant pot soft & hard boiled eggs recipe, Instant pot soft & hard boiled eggs, pressure cook soft & hard boiled eggs
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            Banana Muffins

            Fluffy Banana Muffins smell delicious when baking in the oven and taste even better when fresh. Treat yourself and your family to a easy to make recipe of baking delight. My kids race to the kitchen in the morning to make sure they get at least one of these muffins for a breakfast snack to start their day. My husband loves his with morning coffee or evening tea.

            Have Bananas growing a bit to rip to eat? If so, you should try this simple to follow recipe to have moist soft heavenly banana muffins at the ready for a snack, dessert or with your morning coffee. Simply watch the video and follow the directions below to have a banana flavored foodlicious muffin on your kitchen counter ready for snack time.

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            In a large bowl: mash the ripe bananas with a fork until smooth.

            Add eggs, vanilla extract, oil, sugar and mix until smooth.

            Add flour, salt, baking powder, baking soda.

            Mix until smooth.

            Pour the batter into the cupcake/muffin liners, fill them up ⅔ of the way. Bake for 18-21 minutes or until a toothpick placed in the center comes out clean.

            Serve and enjoy!

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            Share on social media.

            Banana Muffins

            5 from 1 vote
            Prep Time 10 mins
            Cook Time 18 mins
            Total Time 28 mins
            Course Baked Goods, Breakfast
            Cuisine American
            Servings 18 muffins
            Calories

            Equipment

            • Muffin Tin

            Ingredients
              

            • 3 ripe banana
            • 2 cup all-purpose flour
            • ¾ cup sugar
            • ½ cup vegetable or canola oil 
            • 1 tsp salt
            • 1 tsp baking soda
            • 1 tsp baking powder
            • 1 tsp vanilla extract
            • 2 eggs

            Instructions
             

            • Preheat the oven to 350°F (176°C).
            • In a large bowl: mash the ripe bananas with a fork until smooth.
            • Add eggs, vanilla extract, oil, sugar and mix until smooth.
            • Add flour, salt, baking powder, baking soda and mix until smooth.
            • Place cupcake/muffin liner in the tin or coat the mold with cooking spray.
            • Pour the batter into the cupcake/muffin liners, fill them up ⅔ of the way.
            • Bake for 18-21 minutes or until a toothpick placed in the center comes out clean. For mini muffins bake for 11-13 minutes (same temperature).
            • Repeat with the rest of the batter.

            Store leftovers in the refrigerator for up to 5 days.

              Serve and enjoy!

                Video

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