These scones are AMAZING. Even if you have always feared scones, please please go and make them! Right now!! I’d always wanted to try to make scones, but a lot of the recipes seem a bit daunting and involve rolling out and cutting stuff just right and I never got around to it yet. However, one lovely day last year, Nurse Liz at school brought in these delectable ham and cheddar scones for someone’s birthday and let me sneak one. Holy moly, I was ready to give scone making a try after that! They are really just that good. Savory and a touch of sweet. Oh. yum. The nice thing about this recipe too is that its a cream scone mixture, meaning not much measuring and zero rolling out! You put it in cake pans to freeze and slice out the triangles to bake. Its easy and you can make them ahead of time and keep them in the freezer til you are ready to eat.
Ham and Cheddar Scones
3 c. all purpose flour
1/2 c. sugar
2 tbsp baking powder
1/2 tsp salt
1 c. medium diced ham
1/2 c. medium diced cheddar cheese (sometimes I use shredded if I forget to get a block o’ cheese)
1/2 c. sliced scallions (green onions)
2 c. heavy cream (if you want to make it lower fat you can do fat free half and half for one of the cups)
Line a 10 inch round cake pan or two 8 inch round cake pans with a layer of parchment paper. If you are like me and don’t have that…just use a layer of tin foil followed by a layer of wax paper for good measure. Set aside.
Sift the flour, sugar, baking powder and salt into a mixing bowl. Add the ham, cheese and scallions and toss together with the dry ingredients. Make a well in the center of the mixture. Add the cream to the flour mixture and stir to just until the batter is evenly distributed. Don’t use a mixer, just use a spoon and some elbow grease.
Place the dough in the cake pan(s) and press into an even layer. Cover with more parchment paper or foil or plastic wrap and freeze until very firm, at least 2 hours. I usually make the night before.
When you are ready to cook them, preheat the oven to 350. Spray a baking sheet with cooking spray. Thaw the dough on the counter for about 5 minutes until it is able to move and be cut into while still being stiff and cold. Cut the dough into equal wedges and place them on the baking sheet with room between them, about 2 inches apart.
Bake at 350 until golden brown, about 30 or 40 minutes. Cool on the baking sheet a few minutes before transferring them to a cooling rack. Serve warm or at room temperature. Best when eaten the same day they are baked…refrigerate or freeze the leftovers. Really though, you won’t have leftovers as you will eat one to see if it is good, one for a snack, two for brunch, one for an afternoon snack and then one because, well, it looked so LONELY on the plate!