Tuesday, February 10, 2009
Ham and Cheese Scones
These flaky scones were buttery and savory. With the perfect amount of cheese and ham, these scones are ideal for an afternoon tea party. Be careful though, these scones leave the plate very quickly so be sure to snag one for yourself!!!
Source: Williams-Sonoma: London cookbook, page 76
1 3/4 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
Pinch of kosher salt
4 tablespoons cold unsalted butter, diced
3/4 cup finely grated mature English Cheddar cheese
2/3 cup finely diced ham
2/3 cup whole milk
1 large egg
Preheat oven to 425 degrees.
Sift the flour, cream of tartar, baking soda, and salt into a bowl. Using a pastry blender, cut the butter into the flour mixture until it resembles course crumbs. Using a fork, stire in the cheese and ham. In a small bowl, beat the milk into the egg and add to the flour mixture. Stir just until a rough, soft dough forms.
Turn the dough out onto a floured work surface and lightly knead until it clings together and is very soft, about 1 minute. Roll the dough until it is aprox. 3/4 inch thick. Dust a 1 1/2 inch biscuit cutter with flour and cut out biscuit. It is best to cut into the dough sharply with the biscuit cutter, twist cutter 1/4 turn once and then pull up. Cut scones out as close together as possible and arrange them on a baking sheet lined with parchment paper. With the leftover scraps of dough, bring them together into a ball, knead lightly, roll and continue to cut out biscuits until there is no more dough left. If desired, you can freeze the scones here and bake them at a later date. Or, immediately bake the scones until they are golden brown, about 10 minutes and serve them hot. If you chose to freeze your scones, add a few minutes extra to your baking time. It is fine to bake them from frozen. Makes aprox. 12 - 13 scones.