Ham and Cheese Scones

These savory scones make hearty snacks for midday or even a breakfast on the run. And because they can be made ahead of time, they're perfect picnic fare.

Hands-On Time: 30 minutes
Ready In: 45 minutes
Yield: 8 scones

2 cups unsifted flour
1 tablespoon baking powder
1 tablespoon paprika
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard
1 stick unsalted butter, cut into thin slices and softened
2 large eggs
1/2 cup plus 1 tablespoon milk
3/4 cup chopped cooked ham
1 cup grated extra-sharp Cheddar (1/4 pound)
1/4 cup chopped scallions

1. Preheat oven to 425 degrees. Grease a large baking sheet. In a bowl, whisk together the flour, baking powder, paprika, sugar, salt, pepper, and dry mustard. Incorporate the butter with a pastry blender or two knives just until mixture resembles coarse crumbs. In a small bowl, whisk together the eggs and 1/2 cup of milk and stir it into the flour mixture. Stir in the ham, 1/2 cup of the cheese, and the scallions (dough will be very sticky).
2. Turn the dough out onto a lightly floured surface, roll it into a ball, then flatten into a disk. Gently pat out the dough into a 10-inch round, about 1/2 inch thick. Cut the round into 8 wedges using an oiled knife or a pizza wheel.
3. Transfer the scones to the baking sheet. Brush tops with the remaining milk, and sprinkle with the remaining cheese. Bake scones, rotating baking sheet halfway through cooking, until golden, 15 to 17 minutes. Cool and serve immediately, or freeze each scone wrapped in foil and put in an airtight container. To reheat, let the foil-wrapped scones stand at room temperature while oven preheats to 350 degrees. Warm the scones, still wrapped, for 15 minutes.