Ham and Sage Scones:
Add 4 ounces cubed boiled ham and 1 teaspoon dried sage along with butter. Pulse 10 to 12 times until ham pieces are no larger than grains of rice. Instead of pressing dough into circles, press each half into 7-1/2-inch square. Cut each into 8 squares. Makes 16 scones.
Cheddar Cheese Scones:
Add 4 ounces cubed Cheddar and 1/4 to 1/2 teaspoon cayenne pepper along with butter. Process 10 to 12 times until cheese pieces are no larger than dried peas. After brushing tops with butter milk, sprinkle with sesame seeds, using about 2 teaspoons total. Makes 12 scones.
Rosemary and Black Olive Scones:
After dividing dough in half, scatter 1/2 teaspoon crumbled dried rosemary and 1/4 cup chopped kalamata olives (about 10 olives) over each batch of dough before it is folded into thirds. Makes 12 scones.