HAM & SWISS SCONES

December 29, 2016

If you do not think you like scones, my first question is if you have ever had one that has not sat on a coffee shop counter for three days before you bought it? I used to wrongly think I did not like scones because those were the only occasions where I tried them.

I think maybe Englanders like their scones kind of dry-ish crumbly. If that is right than you can identify these as American sconces because they are very soft and buttery. Just how I like.

And yes, 100% of the time I go to write “scone,” I accidentally type “sconce.” Before I have even done it I get ready to start backspacing because I already know I will mess it up. Now that I am thinking of it, sconces and scones are kind of the topics this blog covers so I could probably get by with either printing.

ham-swiss-sconesHAM & SWISS SCONES
Serves 8 scones

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, cut into half inch cubes
2/3 cup milk
1/4 pound ham steak, diced
1/4 cup swiss, shredded
Green onion, sliced
Ground pepper

Preheat oven to 375 degrees. In a stand mixer, combine flour, baking powder, and salt. Add butter to bowl, continuing to stir until butter is evenly distributed in small crumbs. Slowly pour milk into dry ingredients while continuing to mix. Fold ham and swiss into dough. Empty dough onto a flat surface and fold dough in have once vertical and horizontally to evenly incorporate ingredients. Roll dough into a 1” rectangle and transfer to lined baking sheet. Bake for 17-19 minutes. Allow to cool for 5 minutes before slicing. Top with green onion and ground pepper.

HAM & SWISS SCONES
 
Author:
Ingredients
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter, cut into half inch cubes
  • ⅔ cup milk
  • ¼ pound ham steak, diced
  • ¼ cup swiss, shredded
  • Green onion, sliced
  • Ground pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. In a stand mixer, combine flour, baking powder, and salt. Add butter to bowl, continuing to stir until butter is evenly distributed in small crumbs.
  3. Slowly pour milk into dry ingredients while continuing to mix. Fold ham and swiss into dough.
  4. Empty dough onto a flat surface and fold dough in have once vertical and horizontally to evenly incorporate ingredients.
  5. Roll dough into a 1” rectangle and transfer to lined baking sheet.
  6. Bake for 17-19 minutes.
  7. Allow to cool for 5 minutes before slicing. Top with green onion and ground pepper.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017