Part scone, part sandwich, and all delicious, these “sconewiches” are a great grab-and-go breakfast, perfect for feeding guests at the lake, no matter when they roll out of bed. To reheat one at a time, microwave for about 15 seconds.
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup grated old cheddar, divided
½ cup butter, frozen
1 cup buttermilk, well-shaken before measuring
3 to 5 slices Black Forest ham
1.Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2. Combine flour with baking powder, baking soda, and salt in a large bowl. Stir in ½ cup of cheese. Use a large-holed box grater to grate in frozen butter, stirring occasionally so the butter shreds don’t clump together. Once all the butter is grated, stir the mixture well. Add the buttermilk, and stir until well combined.
3. Transfer the dough to a lightly floured counter, and knead into a thick disc. Dust with flour and roll out until it’s about ½-inch thick. Use a 2½-inch round to cut out 20–22 rounds (or squares, as we did) of dough (re-roll the scraps to use all the dough).
4. Stack the dough circles two-high on the prepared baking sheet, and gently press together one side of each stack so that the dough sticks together. This creates a little scone pocket.
5. Use the same round cutter to make 10 or 11 pieces of ham. Tuck one piece of ham into each scone “sandwich” and add a little remaining grated cheddar. Bake 14–18 minutes or until scones are deep golden. If any scone tops have slid off, just replace them (they will stick as the cheese cools). Cool completely on the pan.
Makes 10 or 11.