In past decades, people might have only heard of scones as an accompaniment to a British tea time. However, as more people explore different kinds of cuisine, scones are becoming more and more a part of the American food experience. While many people enjoy sweet scones featuring fruit, chocolate, and delicious glazes, savory scones are just as tasty.
Ham and Cheese Scones Recipe
- Baking Sheet
- Medium-Sized Bowl
- Small bowl
- Large Spoon
- Pastry Brush
- Bisquit Cutter
- 1¾ cups Flour
- 2¼ teaspoons Baking Powder
- ½ teaspoon Salt
- 1/4 cup Butter
- 2 pcs Eggs
- ⅓ cup Heavy Cream
- 6 tbsp Chopped Ham
- 1 tbsp Dried Chives
- 1/2 cup Shredded Cheddar Cheese
- 1/4 cup Parmesan Cheese
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
- In a medium-sized bowl, mix together the flour, baking powder, and salt with a fork. Using a pastry blender, cut the butter into the flour until it resembles cornmeal, with tiny bits of butter distributed throughout the dry ingredients.
- Add the Cheddar cheese, Parmesan cheese, and dried chives to the flour mixture and stir to combine.
- Crack the eggs into a small bowl and beat them. Remove about two tablespoons of the eggs and reserve it for later.
- Add the cream to the rest of the eggs and mix it well. Add the ham to the cream and egg mixture, stirring to combine.
- Make a well in the bowl of flour and pour the egg and cream mixture into the well. Using a large spoon and quickly, stirring and turning the mixture, combine the wet and dry ingredients, just until the dry ingredients are moistened and there are no pockets of dry flour. If you don’t have enough liquid, just drizzle some cream into the bowl, a little at a time.
- Use your hands to press the dough into a seven or eight-inch circle on a lightly floured surface, patting the top of the dough round to make it flat.
- Cut the dough into wedges if you want your scones to have the classic triangular shape. Alternately, you can cut them into squares, diamonds, or even rounds with a biscuit cutter.
- Place the scones on the parchment-lined pan. Use a pastry brush to brush the reserved beaten eggs on the tops of the scones.
- Bake the scones for about 12 to 15 minutes or until they are lightly browned on top. Serve warm.
- Store tightly covered in the refrigerator for up to five days. Reheat by wrapping the scones in aluminum foil and placing them in a warm oven, about 250 degrees, for about 5 minutes.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.