Ingredients
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3
-
1/2
-
2
-
1/2
-
2
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
Directions
Ham and Cheddar Cream Scones, Delicious Scones from the prestigious Culinary Institute of America Scones arent just for tea anymore Like the humble all-American biscuit, they offer a satisfying addition to almost any meal These light, flaky crumb and tender texture scones complement any dish Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack These are hands down the most tender and delicious scones I have ever eaten (The scone dough must be frozen for up to 12 hours before use) For tender, flaky scones refer to these guidelines: 1 Do not over mix If you work the dough too much, your scones will be tough and chewy 2 Roll or pat the dough so that it is at least one-half inch thick Thicker dough results in a better shape and lighter texture 3 Watch the clock when baking Like most baked goods, scones continue to bake as they cool , I’d like to make mini scones, for a tea Ideas on how to slice it?, 8/9/15: These are amazing and easily the best scones I’ve ever made! Everyone loved them They said they were fluffy, tender, addictive, and so good! I made some changes, partly due to taste and necessity But the base of the recipe was all yours and feel credit should go where it is due used 2 c bread flour and 1 c all-purpose, because I ran out of bread flour used 1 c heavy cream and 1 c whole milk The ham I got rid of in favor of bacon, and to make my life easy, used a 4 3 oz pouch of Hormel’s Real Crumbled Bacon which is 1 cup and 1 tablespoon of bacon used shredded cheddar instead of dicing some Instead of scallions I put 1/2 tsp of onion powder in the dry ingredients used a 9-inch pan and they took 40 minutes to cook Otherwise all directions were followed Thank you for this recipe! EDIT 3/15/17: I’m still making this recipe and I have since tried it as written, delicious! But, the last two times I’ve made it, I took out all three savory elements and added 1 c craisins and 1 c white chips they are awesome too!
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Steps
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1
Done
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Cut Two 10-Inch Circles of Parchment or Waxed Paper; Use One to Line a 10-Inch Round Cake Pan; Reserve the Second Piece. |
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2
Done
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Sift the Flour, Sugar, Baking Powder, and Salt Together Into a Mixing Bowl; Make a Well in the Center of the Flour Mixture; Add One Cup of Medium-Dice Ham, One-Half Cup of Medium Dice Cheddar Cheese, and One-Half Cup of Sliced Scallions to the Dry Ingredients Just Before Blending in the Cream. |
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3
Done
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Add the Cream to the Flour Mixture and Stir by Hand Just Until the Batter Is Evenly Moistened. |
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4
Done
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Place the Dough Into 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 12 Hours. |
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5
Done
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Preheat the Oven to 350˚f; Prepare a Baking Sheet by Spraying It Lightly With Cooking Spray or Lining With Parchment Paper. |
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6
Done
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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 Them on the Baking Sheet About 2 Inches Apart. |
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7
Done
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Bake the Scones Until Golden Brown, 30-40 Minutes; Cool Them on the Baking Sheet For a Few Minutes Then Transfer to Cooling Racks; Serve the Scones Warm or at Room Temperature; Serve Baked Scones the Same Day They Are Made or Freeze For Up to 4 Weeks. |
