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Ham and Cheddar Scones

Source of Recipe


From "The Culinary Institute of America Breakfasts & Brunches"






List of Ingredients



• 3 cups all-purpose flour
  
• 1/2 cup sugar
  
• 2 Tbsp baking powder
  
• 1/2 tsp salt
  
• 1 cup medium-diced ham
  
• 1/2 cup medium-diced Cheddar cheese
  
• 1/2 cup sliced scallions
  
• 2 cups heavy cream
  






Instructions



1. Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan. Reserve the second piece.
   
   
2. Sift the flour, sugar, baking powder and salt together into a mixing bowl. Add the ham, cheese and scallions, and toss together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened. Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 2 hours.
   
   
3. Preheat the oven to 350° F. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
   
   
4. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart.
   
   
5. Bake the scones until golden brown, 30 to 40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks. Serve scones warm or at room temperature. Serve baked scones the same day they are made, or freeze for up to 4 weeks.
   
   Makes 10 scones.