Ham And Cheese Scones Recipe

Flour: The base of the scone, providing structure and texture.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavor of the scones.

Butter: Adds richness and helps create a tender crumb.

Diced ham: Provides a savory, meaty flavor to the scones.

Shredded cheddar cheese: Adds a sharp, cheesy taste that complements the ham.

Milk: Binds the ingredients together and adds moisture to the dough.

When cutting in the cold butter for the scones, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This will create small pockets of butter that melt during baking, resulting in a flaky and tender texture.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, though the texture may be slightly denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Provides a slightly different mineral content and flavor profile.

• cold butter - Substitute with coconut oil: Offers a dairy-free option with a subtle coconut flavor, though it may alter the texture slightly.

• diced ham - Substitute with diced turkey: Provides a leaner meat option with a similar texture and flavor.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Offers a milder flavor and a different melting quality.

• milk - Substitute with buttermilk: Adds a tangy flavor and helps to tenderize the dough, resulting in a softer scone.

• Allow the scones to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the scones in an airtight container. They will stay fresh at room temperature for up to 2 days.

• If you want to keep them longer, refrigerate the scones in an airtight container. They will remain fresh for up to a week.

• To freeze, wrap each scone individually in plastic wrap. This helps to maintain their texture and flavor.

• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.

• The scones can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or in the refrigerator overnight.

• For a freshly baked taste, reheat the scones in a preheated oven at 350°F (175°C) for about 10 minutes. This will restore their delightful crispness.

• If you're in a hurry, you can also microwave the scones for 20-30 seconds, though this may not yield the same crispy exterior.

• To add a touch of freshness, consider brushing the tops of the reheated scones with a bit of melted butter or a sprinkle of shredded cheddar cheese before serving.

• Preheat your oven to 350°F (175°C). Place the ham and cheese scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until they are heated through.

• For a quicker method, use a microwave. Place the scones on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 30-60 seconds, checking frequently to avoid overheating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly.

• To reheat on the stovetop, use a non-stick skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure both sides are warmed.

• For a toaster oven, preheat to 350°F (175°C). Place the scones directly on the rack or on a baking sheet. Heat for about 10 minutes or until they are warmed through and slightly crispy on the outside.

• If you prefer a steam method, place a steaming basket over a pot of simmering water. Arrange the scones in the basket, cover, and steam for about 5-7 minutes. This method helps retain moisture and keeps the scones soft.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Mixing bowl: Combine the flour, baking powder, and salt, and later mix in the ham and cheese.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, milk, and other ingredients accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Knife: Dice the ham into small pieces.

• Cheese grater: Shred the cheddar cheese.

• Wooden spoon: Stir in the ham, cheese, and milk into the flour mixture.

• Floured surface: Turn the dough onto this surface to knead it gently.

• Rolling pin: Pat the dough into a circle about 1 inch thick.

• Baking sheet: Place the wedges on this sheet for baking.

• Parchment paper: Line the baking sheet to prevent the scones from sticking.

• Knife or dough cutter: Cut the dough into 8 wedges.

• Cooling rack: Allow the scones to cool slightly after baking.

Pre-measure ingredients: Measure out all flour, baking powder, and salt before starting to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Pre-dice ham: Buy pre-diced ham to save chopping time.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to avoid grating.

Batch preparation: Double the recipe and freeze extra scones for a quick future snack.

Silicone baking mat: Use a silicone baking mat for easy cleanup and even baking.

Quick kneading: Knead the dough just enough to combine, avoiding overworking it.