Ingredients
-
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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Two 10-Inch Circles of Parchment or Waxed Paper; Use One to Line a 10-Inch Round Cake Pan; Reserve the Second Piece. |
|
2
Done
|
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. |
|
3
Done
|
Add the Cream to the Flour Mixture and Stir by Hand Just Until the Batter Is Evenly Moistened. |
|
4
Done
|
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. |
|
5
Done
|
Preheat the Oven to 350˚f; Prepare a Baking Sheet by Spraying It Lightly With Cooking Spray or Lining With Parchment Paper. |
|
6
Done
|
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. |
|
7
Done
|
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. |
