Thursday, February 13, 2014

Ham and Cheddar Scones

Let me just say that I could barely pull myself away from these fresh-out-of-the-oven and oh, so scrumptious scones to even write up this post.  Seriously.  These babies are so amazing.  As I write, I have a big pot of cheesy potato chowder on the stove to buddy up with these scones for our dinner soon.

If you've never made scones, they are pretty much similar to a biscuit.  They are flaky and tender just a like a good biscuit should be.  They get a little toasty on the exterior, but the interior just melts in your mouth.  Most of the scones I've ever made have been sweet like, my Blueberry Scones with Lemon Drizzle Glaze.  I swear every time I make any type of scones that I will double the batch next time, but I never do.  I just know I would really overindulge then.

These Ham and Cheddar Scones make a great accompaniment to soup, but are, also, fabulous as-is with a little butter for breakfast. You can jazz these up any way you like - a little garlic powder or fresh herbs added in would be super yummy.

Yields 8 scones.


2 cups flour (plus more for dusting work surface)
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup real butter, cold and cut into small cubes
1/2 pound shaved deli ham, chopped
1 1/2 cups shredded cheddar cheese
1 cup buttermilk* (plus a little more for brushing on top of scones)
2 green onions, chopped
Parmesan cheese (optional)

*NOTE:  If you don't have buttermilk on hand, you can add 1 tablespoon of white vinegar to a cup of whole milk, then allow to rest for about 5 minutes.


Preheat oven to 400 degrees.

Line a large baking sheet with parchment paper.  Set aside.

Combine the flour, baking powder and salt in a medium mixing bowl.  Cut in (with a pastry cutter or fork) the butter.  Do not incorporate the butter completely.  You want little pea-size bits remaining.

Combine in the ham, cheddar cheese and green onions. Then, stir in the buttermilk just until you can bring the dough together into a soft ball.  It will still look crumbly a bit.  That's what you want.  Do not over mix!

Turn out your dough onto a lightly-floured surface and bring together ... patting it into a circle as you go.  You're looking for about a half-inch thickness.

Cut with a long, sharp knife as you would cut a pizza - into eight triangles.

Place triangles on parchment-lined baking sheet.  Do not allow scones to touch.

Brush the tops with a little additional buttermilk or milk.

Bake for 15 minutes.  Top with some freshly-grated Parmesan, if desired, prior to serving.

Best if served the same day.


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