Rosemary and Ham Scones

A Rachael Ray dish that I plan on having the day after Christmas.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 1 (8 ounce) box  jiffy biscuit mix
• 1  teaspoon  finely chopped rosemary, 4 small stems
• 1⁄2 cup  cream
• 2  pinches salt
• 3  slices  deli-sliced glazed smoked ham, chopped, about 1/8 pound
• 1  tablespoon orange zest
• 2  teaspoons sugar

Directions

1. Preheat oven to 375 degrees F.
2. Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
3. Note: I didn't have any jiffy mix on hand, so not sure of the box measurments. I believe it ony comes in one size though.