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!!!

Ingredients
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

Directions
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.

Cream Scones

These scones were so soft, buttery and flaky...they were the perfect addition to my tea party. I served them with fresh lemon curd and they were a huge hit. Yet again, it was another perfect recipe from Good Things Catered. I actually froze these scones after I cut them out and they kept perfectly. I baked them from frozen, and just added a few minutes extra to my baking time. Keep this one in the archives, it's the perfect classic scone.

Ingredients
Source: Good Things Catered

2 cups flour
1 Tbsp baking powder
3 Tbsp sugar
1/8 tsp salt
6 Tbsp butter, plus 1 Tbsp, chilled
1 Tbsp vanilla
1 c. heavy cream, chilled

Directions
-Preheat oven to 425 degrees and line baking sheet with parchment.
-In a small bowl, combine cream and vanilla, stir to combine, and place back into fridge.
-In large bowl, combine flour, baking powder, sugar, salt, and whisk to combine well.
-Touching butter as little as possible with your fingers, cut 6 Tbsp into small pieces and add to flour mixture.
-Cut butter into dry ingredients using a pastry blender (or two knives) until all pieces are the size of a small pea or less.
-Remove cream mixture from fridge and pour into dry ingredients.
-Stir until just combined (this should be relatively sticky.)
-Turn dough out onto floured work surface, lightly roll 1 inch thick.
-Using 2-inch round biscuit cutter, cut out disks and place onto prepared baking sheet.
-Cut the remaining butter into small pieces and place one on top of each scone.
-Place baking sheet into oven and bake until just barely beginning to brown; about 12 minutes.
-Remove from oven, let cool for 5 minutes on baking sheet and serve warm.
- Makes aprox. 12-13 scones.