Baking Classics: Country Ham-Cheddar Scones

January 24, 2022 in The Recipe Box

Pastry Blender By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Techniques Digital Instructional Magazine. How To Make Pie Dough Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama

Baking Classics

The Technique

Country Ham-Cheddar Scones

Savory scones. A little diced country ham makes many iconic breakfast breads that much more special. Elevate a simple plate of Crisp Bacon & a few Sunny Side Up Eggs in an instant with these lovely gems. If a sweeter variation is more your style, try Cornmeal Scones. Learn how to make Country Ham-Cheddar Scones & be certain to accompany them with homemade Citrus Apple Butter for a beautiful breakfast offering.

Baking Tutorials. Country Ham-Cheddar Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern Socials

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCountry Ham-Cheddar Scones
makes 8 servings

2 cups all purpose flour
2 Tbsp plain yellow cornmeal
1 Tbsp baking powder
1/4 tsp kosher salt
1/2 cup cold butter, cut into 1/4-inch pieces
1/2 cup cooked, diced country ham
1/2 cup shredded extra sharp Cheddar cheese
1 cup plus 1/2 Tbsp heavy cream

Preheat the oven to 400 degrees. Whisk together the flour, the cornmeal, the baking powder & the salt in a large bowl. Cut the butter into the flour mixture with a pastry blender until the mixture resembles small peas. Freeze the mixture for 10 minutes. Toss the cooked, diced country ham & the cheese with the flour mixture until well dispersed. Pour 1 cup of the cream over the flour mixture & stir just until the dry ingredients are moistened. Expect the mixture to form a crumbly yet plenty moist dough. Use a rubber spatula to fold the dough together just until the mixture forms a ball.

Turn the dough out onto a lightly floured surface or a parchment paper-lined cutting board. Pat the dough into an 7 1/2-inch circle that is approximately 1 inch high. Cut the dough into 8 wedges & place 2 inches apart on a lightly greased baking sheet. Brush the dough tops of the dough with the remaining 1/2 tablespoon of cream.  Bake 16 to 18 minutes or until the edges are slightly tinged a golden brown & the bottoms are lightly browned.

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How To Make Country Ham-Cheddar Scones

Country Ham-Cheddar Scones offer a welcome savory take on a classic. Freezing the dough once the butter has been cut into the mixture will ensure that the scones bake just so. They hold their shape beautifully. How little the dough is worked will determine a pleasing texture & that is why it is pat into a round & cut right away. By avoiding the development of gluten, a protein in flour that activates when liquid & dough handling comes into play, you can almost bet your efforts will be rewarded at the breakfast table.

Baking Tutorials. Country Ham-Cheddar Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

When baking a batch of quality scones, aside from ingredients, it comes down to technique as the ratio doesn’t stray too much recipe to recipe. You will need a few essential tools to complete the task. Read through the recipe before getting started. Here’s what you should know.

Baking Tutorials. Country Ham-Cheddar Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 1

Whisk together the dry ingredients in a large bowl & be certain the leavening is dispersed evenly throughout the mixture. Have the cream measured ahead of time & the butter already cut into small pieces.

Baking Tutorials. Country Ham-Cheddar Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 2

Once the cornmeal, the leavening & the salt has been dispersed throughout the flour, cut the cold butter into the mixture using a pastry blender. The mixture should have pockets of fat throughout that resemble small peas. Freeze the mixture 10 minutes to refirm the butter.

Baking Tutorials. Country Ham-Cheddar Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 3

Toss the cooked, diced country ham & the cheese with the flour mixture until well dispersed.

Baking Tutorials. Country Ham-Cheddar Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 4

Pour 1 cup of the cream over the flour mixture & stir just until the dry ingredients are moistened.

Baking Tutorials. Country Ham-Cheddar Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 5

Use a rubber spatula to blend the ingredients together by swiping it around the edges of the bowl & folding it over itself several times. Expect the mixture to form a crumbly yet plenty moist dough.

Baking Tutorials. Country Ham-Cheddar Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 6

When the mixture forms a ball, turn the dough out onto a lightly floured surface or a parchment paper-lined cutting board.

Baking Tutorials. Country Ham-Cheddar Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 7

Pat the dough into an 7 1/2-inch circle that is approximately 1-inch high. Cut the dough into 8 wedges & place 2 inches apart on a lightly greased baking sheet.

Baking Tutorials. Country Ham-Cheddar Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern Socials7a

Brush the dough tops with the remaining 1/2 tablespoon of cream.

Baking Tutorials. Country Ham-Cheddar Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Baking Tutorials. Cornmeal Scones By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Classic Southern Recipes Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Modern Southern SocialsNo. 8

Bake the scones in an oven that has been preheated to 400 degrees for 16 to 18 minutes or until the edges are slightly tinged a golden brown & the bottoms are lightly browned. The tops will be a touch pale in overall color. Serve with homemade jam, preserves or Citrus Apple Butter.

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.
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