Recipes

Ingredients

• All Purpose Flour
• Sugar
• Baking Powder
• Salt
• Unsalted Butter, chilled
• Lilydale® Smoked Turkey Breast Roast, carved 1/4 -inch thick into 1/2 -inch squares (about 2 cups)
• Old Cheddar Cheese, grated
• Chives, chopped
• Egg
• Buttermilk

Directions

1. Preheat the oven to 375° F. Prepare a large baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder and salt.
3. Using your hands or pastry cutter, incorporate butter into the flour mixture until it resembles pea- sized crumbs.
4. Add Lilydale® Smoked Turkey Breast Roast, 1 cup of the cheese and chives and toss to combine. Refrigerate until wet ingredients are ready.
5. For the wet ingredients, in a small bowl whisk together egg and 2/3 cup buttermilk.
6. Pour about 1/2 of the wet mixture over the dry mixture, using your hands, toss gently, continue adding liquid, little by little until dough fully comes together into a ball. If the dough is still too dry, add a little more buttermilk as needed. Do not overmix.
7. On a floured work surface, place dough down and shape it into approximately an 8 to 10-inch disk.
8. Cut into 8 equal wedges, and transfer to the baking sheet, leaving room between each scone. Brush each scone with buttermilk and sprinkle the remaining cheese equally on top.
9. Bake until scones are baked through and golden brown, about 22 to 25 minutes
10. Serve warm or allow to cool on a wire rack