Saturday, February 20, 2010

Ham, Cheese and Onion Scones for Breakfast

Yesterday's ham and cheese lunch becomes today's scone. The 2 slices of ham leftover from yesterday's sandwich rolls was diced up, and mixed with 1 cup of the Mexican blend shredded cheese, and 1 finely diced green onion, and mixed with one package of Garvey's Scone Mix prepared as usual (any scone mix or recipe for basic scones would work.)

I baked mine at 425 for about 14 minutes- I watched them closely, and as soon as I saw the bottoms were starting to brown, I took them out of the oven. That always gives me a perfect scone.

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