Ingredients

Makes about 24 small sandwiches

　　

For scones

4 cups all-purpose flour

　　2 tablespoons baking powder

　　1 1/2 teaspoons salt

　　1 stick (1/2 cup) cold unsalted butter

　　6 ounces coarsely grated extra-sharp Cheddar (about 1 1/2 cups)

　　1 cup whole milk

　　2/3 cup heavy cream

　　1 stick (1/2 cup) unsalted butter, softened

　　3 tablespoons coarse-grained mustard

　　3 tablespoons honey

　　6 large soft-leafed lettuce leaves such as Bibb

　　1/2 pound very thinly sliced cooked ham (preferably Black Forest)

　　

Step 1

Preheat oven to 425°F. and butter a large baking sheet.

　　

Make scones:

Step 2

Into a large bowl sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. With a fork stir in Cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough. Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.

　　

Step 3

Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.

　　

Step 4

In a small bowl stir together butter, mustard and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.