Savory Ham and Cheddar Cream Scones
Elevate your snack game with these Savory Ham and Cheddar Cream Scones, inspired by the esteemed Culinary Institute of America. No longer confined to tea time, scones have transformed into a sophisticated and versatile treat that can complement any meal or enjoy on their own. Each bite reveals a flaky, tender crumb enhanced by the rich flavors of medium-diced ham, sharp cheddar cheese, and fresh scallions. Perfect for brunch, a light lunch, or a delicious accompaniment to your favorite soups, these scones are sure to impress friends and family alike. With just the right balance of savory and creamy textures, these scones will quickly become a beloved staple in your baking repertoire. Remember, the dough needs to be frozen for up to 12 hours before use for optimal texture.
N/A
Servings
350
Calories
8
Ingredients
Ingredients
Bread flour
3 cups (Sifted)
Sugar
1/2 cup (Sifted with flour)
Baking powder
2 tablespoons (Sifted with flour)
Salt
1/2 teaspoon (Sifted with flour)
Heavy cream
2 cups (Add to dry ingredients)
Medium-diced ham
1 cup (Added to dry ingredients)
Medium-diced cheddar cheese
1/2 cup (Added to dry ingredients)
Sliced scallion
1/2 cup (Added to dry ingredients)
Instructions
1
Prepare two 10-inch circles of parchment or waxed paper. Use one to line a 10-inch round cake pan, and reserve the second piece for later.
2
In a large mixing bowl, sift together the bread flour, sugar, baking powder, and salt. Create a well in the center of the dry ingredients.
3
Add the medium-diced ham, medium-diced cheddar cheese, and sliced scallions into the well of the dry mixture.
4
Pour the heavy cream into the well and gently stir by hand until the mixture is just moistened; be careful not to overmix, as this can lead to tough scones.
5
Transfer the dough into the lined cake pan and press it down to form an even layer; cover the top with the second piece of parchment paper and freeze until solid, for at least 12 hours.
6
When ready to bake, preheat your oven to 350°F (175°C). Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
7
Remove the dough from the freezer and let it thaw at room temperature for about 5 minutes. Turn it out onto a cutting board and carefully cut the dough into 10 equal wedges.
8
Place the wedges on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
9
Bake the scones in the preheated oven for 30 to 40 minutes, or until they are golden brown and fragrant. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
10
Serve the scones warm or at room temperature. They are best enjoyed fresh but can be frozen for up to 4 weeks.
Nutrition Information
20g
Fat
40g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of these scones?
These are Savory Ham and Cheddar Cream Scones, featuring a flaky crumb with rich flavors of ham, sharp cheddar, and fresh scallions.
Who inspired this specific recipe?
This recipe is inspired by the esteemed Culinary Institute of America.
What type of flour is required?
The recipe calls for 3 cups of sifted bread flour.
How much sugar is included in these savory scones?
There is 1/2 cup of sugar sifted into the dry ingredients.
What is the leavening agent used?
The recipe uses 2 tablespoons of baking powder.
How much salt should be added?
Use 1/2 teaspoon of salt, sifted with the flour and other dry ingredients.
What liquid is used to bind the dough?
Two cups of heavy cream are used to moisten the dry ingredients and provide a creamy texture.
How should the ham be prepared?
The recipe requires 1 cup of medium-diced ham.
What kind of cheese is used in this recipe?
The recipe uses 1/2 cup of medium-diced cheddar cheese.
Are there any fresh herbs or aromatics included?
Yes, 1/2 cup of sliced scallions are added for a fresh savory flavor.
Why is it important not to overmix the dough?
Overmixing can lead to tough scones; you should stir only until the mixture is just moistened.
How long does the dough need to be frozen before baking?
The dough needs to be frozen until solid, which takes at least 12 hours.
What is the recommended pan size for shaping the dough?
A 10-inch round cake pan lined with parchment paper is recommended.
At what temperature should the oven be preheated?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How many scones does one batch produce?
The dough is cut into 10 equal wedges, producing 10 scones.
How long do the scones need to bake?
Bake the scones for 30 to 40 minutes.
What is the visual indicator that the scones are finished baking?
The scones should be golden brown and fragrant when they are ready.
Can I bake the dough immediately after mixing?
No, for optimal texture, the dough must be frozen for at least 12 hours first.
How should I prepare the dough for cutting after freezing?
Remove the dough from the freezer and let it thaw at room temperature for about 5 minutes before cutting.
How much space should be left between wedges on the baking sheet?
Space the wedges about 2 inches apart to allow for spreading during baking.
How many calories are in a single scone?
Each scone contains approximately 350 calories.
What is the fat content of one scone?
There are 20 grams of fat per scone.
How many carbohydrates are in these scones?
Each scone contains 40 grams of carbohydrates.
What is the protein content of the savory scones?
There are 9 grams of protein per serving.
How long can these scones be stored?
They are best enjoyed fresh but can be frozen for up to 4 weeks.
Should I serve these scones hot or cold?
They are best served warm or at room temperature.
What are some serving suggestions for these scones?
They are perfect for brunch, a light lunch, or as an accompaniment to soups.
What should I do with the second piece of parchment paper?
Use it to cover the top of the dough while it freezes in the cake pan.
Is it necessary to spray the baking sheet?
Yes, you should lightly spray the baking sheet with cooking spray or line it with parchment paper.
What is the texture of these scones?
They have a flaky, tender crumb with a balance of savory and creamy textures.