This post is sponsored by Clifty Farms. Free samples of Clifty Farms Country Ham were provided to take part in a recipe challenge and this recipe is the delicious result! All opinions are my own.

Southwestern Ham & Cheese Scones with Cranberry Pecan Jalapeño Jelly

I’m a huge fan of ham, so when Clifty Farms asked me to participate in a blogger challenge showcasing an appetizer, an entreé, and a breakfast recipe, I was all in. Ham for breakfast is definitely a no-brainer for me and my family. I decided to give this recipe a little spicy kick by making one of my favorite breakfast duos–ham and cheese. Exactly ham and cheese in a delicious scone with a spicy southwestern kick.

These scones are not exactly like a traditional scone. They are fluffy, buttery, and full of delicious peppers and chilies. And since you can’t have a scone without some type of jelly or jam, then I decided to keep it on the spicy side with some quick Cranberry Pecan Jalapeño Jam.

Authorloulousucre

DifficultyBeginner

Yields1 Serving

For the Southwestern Ham & Cheese Scones:

2 cups all-purpose flour, plus more for rolling

1 tbsp baking powder

1 tsp salt

½ tsp ground black pepper

2 large eggs, plus more for egg wash

¾ cup heavy cream, plus more for egg wash

1 cup shredded Mexican cheese blend (cheddar, pepper jack, Monterey Jack)

12 tbsp unsalted butter, cut into small dice

6 oz diced ham

2 tbsp poblano pepper, finely diced

1 4 ounce can diced green chilies, drained

For the Cranberry Pecan Jalapeño Jelly:

2 cups fresh or frozen cranberries

2 jalapeños, deseeded and finely diced

½ cup red bell pepper, finely diced

1 tbsp red onion, finely diced

2 tbsp apple cider vinegar

1 cup sugar

½ cup water

¼ tsp salt

1 tsp crushed red pepper flakes

½ cup pecans, finely chopped

To make the Southwestern Ham & Cheese Sones:

Preheat the oven to 375℉.

In a large bowl, combine the flour, baking powder, salt, and pepper. Stir to combine.

Add the eggs, cream, and cheese. Stir to combine all. Add the butter and cut in with a pastry cutter or two knives. (Mixture will be kind of wet, not dry like most scone recipes.)

Cut the butter into the mixture until the butter is in small bits. Stir in the ham, poblano peppers, and green chilies.

Generously coat a skillet or scone pan with cooking spray. Spoon the scone dough into the pan only filling 3/4 capacity. Place the pan on a cooking sheet to prevent drips.

Bake for 25-30 minutes or until a toothpick when inserted comes out clean. Serve warm with Cranberry Pecan Jalapeño Jam.

To make the Cranberry Pecan Jalapeño Jam:

Place all the ingredients except for the crushed red pepper flakes and pecan into a medium-sized saucepan and boil for 6 minutes on medium-high heat. Stir the mixture constantly until all the cranberries have popped, and the sauce has thickened.

At this time, remove the mixture from the heat and allow to cool slightly. Either using an immersion blender or a regular blender, lightly blend the mixture to achieve smaller pieces of peppers and onions.

Add the crushed red pepper flakes and pecans. Place the mixture back on the stove. Stir well, and cook over medium-high heat for another 6 minutes (stirring occasionally).

Allow the jam to cool and store in a covered jar or dish for up to 2 weeks.

Ingredients

For the Southwestern Ham & Cheese Scones:

2 cups all-purpose flour, plus more for rolling

1 tbsp baking powder

1 tsp salt

½ tsp ground black pepper

2 large eggs, plus more for egg wash

¾ cup heavy cream, plus more for egg wash

1 cup shredded Mexican cheese blend (cheddar, pepper jack, Monterey Jack)

12 tbsp unsalted butter, cut into small dice

6 oz diced ham

2 tbsp poblano pepper, finely diced

1 4 ounce can diced green chilies, drained

For the Cranberry Pecan Jalapeño Jelly:

2 cups fresh or frozen cranberries

2 jalapeños, deseeded and finely diced

½ cup red bell pepper, finely diced

1 tbsp red onion, finely diced

2 tbsp apple cider vinegar

1 cup sugar

½ cup water

¼ tsp salt

1 tsp crushed red pepper flakes

½ cup pecans, finely chopped

Directions

To make the Southwestern Ham & Cheese Sones:

Preheat the oven to 375℉.

In a large bowl, combine the flour, baking powder, salt, and pepper. Stir to combine.

Add the eggs, cream, and cheese. Stir to combine all. Add the butter and cut in with a pastry cutter or two knives. (Mixture will be kind of wet, not dry like most scone recipes.)

Cut the butter into the mixture until the butter is in small bits. Stir in the ham, poblano peppers, and green chilies.

Generously coat a skillet or scone pan with cooking spray. Spoon the scone dough into the pan only filling 3/4 capacity. Place the pan on a cooking sheet to prevent drips.

Bake for 25-30 minutes or until a toothpick when inserted comes out clean. Serve warm with Cranberry Pecan Jalapeño Jam.

To make the Cranberry Pecan Jalapeño Jam:

Add the crushed red pepper flakes and pecans. Place the mixture back on the stove. Stir well, and cook over medium-high heat for another 6 minutes (stirring occasionally).

Allow the jam to cool and store in a covered jar or dish for up to 2 weeks.

Southwestern Ham & Cheese Scones with Cranberry Pecan Jalapeño Jam

Ingredients Directions

This recipe makes 12-14 scones, which is perfect for holiday entertaining. They also freeze well which makes them a great go-to for those overnight holiday guests Also, the Cranberry Pecan Jalapeño Jelly is perfect on a cheese board or poured over some cream cheese for a quick appetizer.

Clifty Farms Samples — Clifty Farms provided me 2 packages of Country Ham Biscuit Slices and Country Ham Seasoning Pieces.

To find out more information about Clifty Farms find them on Facebook and Instagram. Also, the folks at Clifty Farms are offering a coupon for your next Clifty Farms Country Meats purchase.

(This post contains affiliate links, meaning that at no extra cost to you I will earn a commission if you click through and make a purchase. To read LouLouSucre’s full disclosure policy please click here.)

Enjoy!