It’s a new approach to the ham and cheese breakfast omelette.
Wendy Paul shares her recipe for ham and cheese scones.
Ham and Cheese Scones
2 1/2 Cups All-Purpose Flour
1/2 Cup Cold Butter, sliced into 8 pieces
1 tsp. Salt
1 tbsp. Baking Powder
1 Cup Sour Milk, or Buttermilk
1 Cup Shredded Cheddar Cheese
1 Cup Diced Ham
1 Medium Onion, Diced and Caramelized
3 Green Onions, sliced thin
In a food processor, combine flour and cold butter slices. Pulse until butter is pea sized. About 10-15 pulses. Add the salt, baking powder and pulse to combine. Place your cheese, ham and cooled onion, and green onions in a large bowl. Add the flour mixture and toss to coat all the ingredients with the flour mixture. Add the sour milk and mix until combined. Pour out dough onto a generously floured surface. Pat and shape into a rectangle approx. 8″ by 12″. Cut in half, and then cut triangles out of the two halves. Place the triangles onto a baking sheet lined with parchment paper. Brush each scone with a little whole milk or heavy cream. Bake for 22-25 minutes at 425 degrees. Remove and serve warm or room temperature.
Use cold butter. This makes your scone biscuit dough light and fluffy.
Cook in a hot oven. 425 degrees. Cook them fast and hot. You want crispy and brown on the outside, soft in the middle.
Less is best. Mix only until the dough is combined. Don’t over work the dough. It would become chewy and tough after baking.