Ingredients
SAUCE:1/2 cup peach preserves1 tablespoon horseradish1 teaspoon wasabi powder1/2 teaspoon ground mustard 1/4 teaspoon ground gingerSCONES:4 cups all-purpose flour4 teaspoons baking powder2 teaspoons salt2 cups finely chopped fully cooked ham2 cups shredded cheddar cheese2 cups heavy whipping creamTOPPING:1 large egg1 tablespoon water1 tablespoon poppy seeds
Preparation
For sauce, combine all ingredients. Refrigerate until serving. Preheat oven to 375°.
For scones, in a large bowl, whisk flour, baking powder and salt. Add ham and cheese; toss to combine. Stir in whipping cream just until moistened.
Turn onto a lightly floured surface; knead gently 10 times. Pat dough into two 7-in. circles. Cut each into six wedges. Place wedges on a greased baking sheet.
For topping, whisk egg with water; brush over scones. Sprinkle with poppy seeds. Bake 40-45 minutes or until golden brown. Serve warm with peach sauce.
