1. Preheat oven to 450°.
2. In a medium mixing bowl, sift together first 5 ingredients (through salt).
3. Using a food processor or pastry cutter, cut butter into flour mixture until butter is in pea-size pieces; stir in sautéed apple, ham and all but ¼ cup cheese.
4. In a small dish, whisk egg with 2 tbsp. cream; pour into flour mixture.
5. Using a fork, stir remaining cream into dough a little at a time as needed until uniformly moist and soft but not sticky (there will be lumps).
6. Transfer dough to a large sheet of waxed paper; using a second sheet of waxed paper (not your hands), pat dough into a rough square shape about 9" wide, taking care not to overwork the dough (sprinkle a bit of flour on the waxed paper if dough is very sticky).
7. Brush dough with a little bit of cream to moisten. Using a sharp knife or bench scraper, cut dough into 9 squares; place 1 ½" apart on a parchment-lined baking sheet.
8. Sprinkle remaining cheese over scones; bake in preheated oven until scones are golden-brown (10-12 min.).
9. Remove from oven; transfer scones to a wire rack to cool.

SAUTÉED APPLE: In a small nonstick skillet, combine 1 peeled, cored and diced Granny Smith apple with 1 ½ tsp. Kowalski’s Unsalted Butter and 1 ½ tsp. sugar; sauté over medium heat until apple is slightly tender but not mushy (about 4 min.). Cool to room temperature before use.
 

Tasty Tip:

• For wedge-shaped scones, pat dough into a 9" circle and cut into 8 wedges. A biscuit cutter of any shape or size can also be used to shape your scones; collect and reroll scraps very lightly.
   

Good to Know:

• Eggs and sugar are the primary ingredients that distinguish a scone from an American-style biscuit. These additions make scones richer in flavor and denser in texture than lighter, flakier biscuits.