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.
Country 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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
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.
The 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.
No. 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.
No. 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.
No. 3
Toss the cooked, diced country ham & the cheese with the flour mixture until well dispersed.
No. 4
Pour 1 cup of the cream over the flour mixture & stir just until the dry ingredients are moistened.
No. 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.
No. 6
When the mixture forms a ball, turn the dough out onto a lightly floured surface or a parchment paper-lined cutting board.
No. 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.
7a
Brush the dough tops with the remaining 1/2 tablespoon of cream.
No. 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.
The Tune
“You Are My Sunshine” Ray Charles
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