Ham-and-Swiss Savory Scones

At the same time that I tried the cinnamon-chip scones for the first time, I also tried this recipe for ham-and-swiss savory scones.  Like those others, it is based on a recipe I found online from Southern Living for Best Ever Scones.  Here's my version.

Oh, and the mustard butter was an experiment that was actually pretty good.  Definitely worth trying if you are a person that digs the flavor of mustard things.

Scone Ingredients:

• 2 cups all-purpose flour 
• 1 tablespoon baking powder
• 1/2 teaspoon salt 
• 1/2 cup cold butter, cut into 1/2-inch cubes  (unsalted)
• 1 cup 2% milk, divided (the original recipe called for heavy/whipping cream, but 2% worked great and I felt better about it)  
• 3/4 cup shredded Swiss cheese
• 3/4 cup finely chopped ham

Scone Directions:

1. Preheat oven to 450°. 
2. Stir together flour, sugar, baking powder, and salt in a large bowl. 
3. Cut butter into flour mixture with a pastry blender/a fork until crumbly and mixture resembles small peas. 
4. Freeze 5 minutes. 
5. Add 3/4 cup plus 2 Tbsp. milk, cheese, and ham, stirring just until dry ingredients are moistened.
6. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round.
7. Use a sharp knife to cut dough into 8 wedges. 
8. Place wedges 2 inches apart on parchment paper.  
• Note: the original recipe said to bake these scones on a lightly greased cookie sheet.  I  recommend using parchment paper.  
9. Brush or pat tops of wedges with remaining milk, just until moistened.    
10. Bake at 450° for 13 to 15 minutes or until golden.
• Note: the original recipe also listed an option for Bite-Size Scones, but I haven't tried it yet.  They said: Pat dough into 2 (4-inch) rounds. Cut rounds into 8 wedges. Bake as directed for 12 to 13 minutes.

Mustard Butter:
Stir together 1/2 stick of butter and 1/2+ Tbsp. brown mustard.  Store refrigerated.