Ham and Cheese Scones Recipe -Easiest Recipe Ever :-You can find my general recipe for sweet scones here. These ham and cheese scones are flaky and soft, with edges that are crunchy.
But instead of adding sugary extras, we’re adding savory and filling things like ham, garlic powder, black pepper, cheddar cheese, and fresh chives. If you cut cold butter into the dry ingredients, the texture will be flaky and layered, like homemade cookies.
Ham and Cheese Scones Recipe -Easiest Recipe Ever
Ingredients :
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1 Tablespoon (12g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons chopped fresh chives
- 1 cup (about 100g or 3.5 oz) shredded cheddar cheese
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen (see note)
- 2/3 cup (160ml) cold buttermilk, plus 1 Tablespoon for brushing
- 1 large egg, separated
- 3/4 cup (about 110g or 3 oz) finely chopped ham
- optional for topping: flaky sea salt
Instructions :
A big bowl has flour, sugar, baking powder, garlic powder, salt, and pepper. These are mixed together with a whisk. Add the cheese shreds and onions and mix them in.
Use a box grater to shred the frozen butter. Add it to the flour mixture and cut it in with a pastry cutter, two forks, or your fingers until you get pea-sized bits. Put them in the freezer or fridge while you mix the wet ingredients.
Mix the egg yolk and 2/3 cup of buttermilk together. (Do not do step 5 yet.) Pour it over the flour and cheese mix. Then add the ham and mix it in until the dough forms clumps.
So you can make triangle scones: Put some flour on a work area and put the dough on it. Using floured hands, make the dough into a ball! The dough will stick together. Add a little more flour if it’s too sticky. Add one or two more tablespoons of cold buttermilk if it seems too dry.
Shape into an 8-inch disc, then use a sharp knife or bench scraper to cut it into 8 pieces. Check out the recipe For cakes that aren’t too big. To make 10–12 drop scones, do the following: Mix the dough in the bowl over and over until it comes together.
Place scones three inches apart on a baking sheet that has been lined with parchment paper. Each scone should have about 1/4 cup of dough.
Mix one tablespoon of buttermilk with the egg white that you saved. Brush lightly onto scones and, if desired, sprinkle with flaky sea salt. (You can do this before or after the next step, which is to put it in the fridge.)
Spoon the scones out on a plate or baking sheet lined with parchment paper. If your fridge has room, put them in there for at least 15 minutes.
Warm the oven up to 400°F (204°C) at the same time.
Put parchment paper or silicone baking mats on the bottom of a big baking sheet. Use two baking sheets if you want to make tiny or drop scones. After refrigerating, arrange scones 2–3 inches apart on the prepared baking sheet(s).
Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes on the baking sheets before serving.
Leftover scones keep well at room temperature for 2 days or in the refrigerator for up to 5 days. After two days, scones get softer.
Notes :
Freeze Before Baking: Put muffin dough wedges on a plate or baking sheet and freeze them for an hour. Once they are mostly frozen, you can stack them in a bag or container that can go in the freezer and freeze them for up to three months.
More time should be added when baking from frozen. Or, let it thaw in the fridge overnight, then bake as suggested.
Freeze After Baking: Once the scones are cool, you can freeze them for up to three months. For a few hours on the counter or overnight in the fridge, let it thaw. To warm it up, put it on a baking sheet and put it in an oven set to 300°F (149°C) for 10 minutes.
All night How to Do It :Step 4: Make the scones. Cover and put in the fridge overnight. The next day, keep going with the recipe.
Glass mixing bowl, whisk, box grater, pastry cutter, bench scraper, pastry brush, baking sheets, silicone baking mats, or parchment paper are some of the special tools you’ll need.
For the butter, use frozen butter if you have a box grater. It’s best to have a box grater for this recipe, but if you don’t have one, you can use very cold butter cubes instead in step 2.
Can I omit or use something else instead of the chives? Yes. Change it out for the same amount of chopped scallion or green onion or another fresh herb.
Could I use a different kind of cheese?Yes. You can use any other cheese you like, like feta, gouda, or pepper jack.
Can I not eat the ham?Yes. Do not use ham if you want cheese scones. Instead, use the same amount of cooked, chopped bacon or sausage.
When you start, make sure the fixings and scone dough are very cold. While the scones are baking, they should spread out a bit. If they do this too much, take them out of the oven and use a wooden spatula to shape them back into shape.
Small Cheese Scones: To make these, press the dough into two 5-inch rounds and cut each round into eight equal pieces. Cut the ham into very small pieces. It takes 18 to 20 minutes for the scones to get a light brown color.
FAQ :
Can I Leave Out the Ham? Use Another Cheese?
Yes, yes! You can use any cheese you like, like feta, gouda, or pepper jack. You can also leave out the ham and use the same amount of cooked, chopped bacon or sausage instead.
