Sconces can be an anytime snack. For breakfast, add berries and brie, or bacon and cheddar. For lunch, turkey and swiss, or asparagus and peas. Dinner time scones could be steak and blue cheese, or mushrooms with spinach and feta. Mom wanted some ham and cheese sconces for Easter dinner so, he we go!
Sift the flour, baking powder, salt and sugar in to a large mixing bowl. Add cold cubed butter and rub with your hands to break in to tiny bits. If it's too warm in your kitchen, like mine was on a freak 85° April morning, let the bowl sit in the freezer for a while to prevent the butter from melting. Add ham, scallions, and half the cheese and mix in with flour.
Make a well in the center of the flour and add all the milk and cream. Use a fork to mix the milk and flour until it comes together in larger clumps.
Dump dough on to a lightly floured surface and knead for a minute to fully combine all ingredients. Form in to a ball and lightly dust with flour. Using a rolling pin, shape the dough in to a flat disc about 1 inch tall.
Cut the dough in to 3 inch rounds. Place on a parchment paper lined baking sheet and cover each with the remaining cheese.