Scones, Ham and Cheese - ecnivo/Recipes GitHub Wiki
By Stella Parks, with mods by me https://www.seriouseats.com/ham-and-cheese-scones-recipe
Makes 8, supposedly.
Ingredients
- 255g = 9 ounces all-purpose flour (about 2 cups, spooned), plus more for dusting
- 15g = 1 1/2 tablespoon baking powder
- 8g = 2 teaspoons sugar
- 4g = 1 teaspoon Diamond Crystal kosher salt; for table salt, use weight
- 55g = 2 ounces cold unsalted butter (4 tablespoons), cut into 1/2-inch cubes
- 200g = 7 ounces diced, fully cooked ham (about 1 heaping cup)
- 30g = 1 ounce chopped scallion (shy 1/4 cup, or about 2 sprigs)
- 115g = 4 ounces coarsely shredded cheese, such as cheddar or Gruyère (about 2/3 cup), divided
- This recipe works well with almost any sort of firm, shreddable cheese, so feel free to use whatever you have on hand, from Swiss to parm.
- 225g = 1 cup 10% cream
- Salt and pepper
Steps
-
Sift flour into a medium bowl, then whisk in baking powder, sugar, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal.
-
Adjust oven rack to lower-middle position and preheat oven to 400°F (200°C). Add diced ham, scallion, and only 1 ounce cheese (shy 1/4 cup; 30g); the rest will be used to top the scones. Add a light sprinkling of salt and pepper. Toss until well combined, then stir in milk and cream to form a stiff dough. Turn onto a lightly floured surface and pat into a slab, at least 1 inch thick. Cut into circular "stacks" about 2-in diameter, cover with remaining cheese, and arrange on a parchment-lined half sheet pan.
-
Bake until puffed and golden, about 25 minutes. Let cool at least 5 minutes. Serve as a snack, with eggy brunch dishes, or alongside hearty soups and stews. Leftovers can be stored up to 24 hours in an airtight container, then briefly warmed in a 350°F (180°C) oven to serve.