Nothing pleases me more as a chef then to immerse myself into culinary culture. I created these scones to highlight cane syrup, one of the souths favorite but also forgotten sweet condiment. These are aggressively southern, utilizing staple ingredients that would be easily found in any southern farm kitchen. Smoky, salty country ham meets sweet creamy and nutty butter. Its the perfect dance of salty and sweet.

Country Ham Scones

8 oz butter
3 c flour
1 c masa
1 tsp baking powder
3 eggs
2/3 c buttermilk
4 oz country ham, chopped
black pepper

Mix together the flour, masa, and baking powder in a large bowl. Using the traditional biscuit method, cut the butter into pieces and blend with the flour mixture until coarse crumbles. Make a well in the center of the mixture and add your eggs and buttermilk and whip together slowly incorporating the mixture around it. When almost completely combined, mix in the country ham. Using a large spoon drop dollops of dough onto a parchment lined sheet pan. Sprinkle the tops with fresh ground black pepper. Bake at 400 degrees for 10 minutes (this will vary according to size, look for a golden brown color).
*to make a shiny crust, brush the scones with buttermilk prior to baking.

Pecan Cane Syrup Butter

1 lb butter, softened room temp
1/2 c cane syrup (this can be adjusted according to sweetness/consistency desired)
3/4 c chopped toasted pecans
2 t kosher salt

In a mixer with a paddle attachment, cream together the butter, salt, cane syrup. Fold in pecans store in fridge until ready to use. Pull out from the fridge about an hour before you want to serve it.