Scones sometimes can be a little tricky to make, but these come together quick and easily. They make for a savory breakfast treat or snack; or even along side a bowl of soup. And would be great for Easter! My one mistake was to forget the last step – serve warm! They were fine at room temperature, but after my guests left and I heated one briefly in the microwave for my lunch I was shocked at how much more flaky and delicious it was. A bit of raspberry jam adds a nice contrasting sweetness. This is a keeper from Damn Delicious – lots to like on that website.
2 cups all-purpose flour
1 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 cup unsalted butter, cut into cubes
3/4 cup buttermilk
1 cup shredded cheddar cheese
1/3 cup diced ham (pancetta or bacon crumbles can be substituted)
2 Tbs. chopped fresh chives
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or silicone baking mat; set aside.
In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Stir in the buttermilk, cheese, ham and chives until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin roll the dough into an 8″circle, about 1-inch thick, and cut into 8 wedges. Place scones onto the prepared baking sheet. Place into the oven and bake for 18-20 minutes, or until firm to the touch and lightly browned. SERVE WARM! serves 8.
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