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Cheddar and Ham Scones Recipe
May 10, 2011 @ 1:16 AM
Posted by
Daily Value: 9%
Servings: 12
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 171Daily Value: 9%
Servings: 12
Sugar-Conscious
| Fat | 9g | 14% |
| Saturated | 5g | 25% |
| Trans | 0g | 0% |
| Carbs | 15g | 5% |
| Fiber | 0g | 2% |
| Sugars | 1g | 0% |
| Protein | 7g | 14% |
| Cholesterol | 43mg | 14% |
| Sodium | 296mg | 12% |
| Calcium | 82mg | 8% |
| Magnesium | 10mg | 3% |
| Potassium | 134mg | 4% |
| Iron | 1mg | 6% |
| Zinc | 1mg | 5% |
| Vitamin A | 246IU | 5% |
| Thiamin (B1) | 0mg | 15% |
| Riboflavin (B2) | 0mg | 11% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 38µg | 9% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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Stephen Danelian
These savory cheddar and ham scones are good to eat at any time of the day. Serve them with eggs for a weekend brunch or alongside chicken salad for a family lunch. They’re also good as a snack with a little butter and honey. — Allison Beck
INGREDIENTS
- 1 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- Pinch of fine sea salt
- 4 tablespoons cold unsalted butter, diced, plus more for serving
- ¾ cup finely grated mature Cheddar cheese
- 2/3 cup finely diced ham
- 2/3 cup whole milk
- 1 large egg
DIRECTIONS
Preheat oven to 425 degrees. Lightly oil a baking sheet.
Sift the flour, cream of tartar, baking soda, and salt into a bowl. Using a pastry blender or 2 knives, cut the 4 tablespoons butter into the flour until the mixture forms coarse crumbs. Alternatively, place the sifted dry ingredients in a food processor, add the 4 tablespoons butter, and pulse 4-5 times until the mixture forms coarse crumbs; return to the bowl.
Using a fork, stir in the cheese and ham.
In a small bowl, beat the milk into the egg, then add to the flour mixture. Stir just until a rough, soft dough forms.
Turn the dough out onto a floured work surface and lightly knead until it clings together and is soft and puffy, about 1 minute. Gently roll out into a round about ¾-inch thick. Dust a 2 ¼-inch round biscuit cutter with flour and, using a quick, sharp motion, cut out scones as close together as possible. Gather the scraps of dough, knead briefly, roll out, and cut additional scones. Place the scones 1 ½ inches apart on the prepared baking sheet.
Bake until the scones are golden brown, about 10 minutes. Serve hot or let cool to room temperature on a wire rack. Serve with butter. The scones should be eaten the same day they are baked, or can be frozen for up to 2 weeks in an airtight container.
Recipe Details
Makes 12 scones
Servings: 12
