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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