Ham And Cheese Scones Recipe 425

Steps:

• For the scones: Preheat the oven to 375 degrees F.
• Combine the flour, sugar, baking powder, baking soda and kosher salt in a large bowl and whisk together. In the bowl with the Roasted Garlic, add the sour cream and egg. Whisk together and set aside.
• Using your fingers or a pastry blender, cut the butter into the flour mixture until it forms pea-size bits. Toss in the chives. Add the sour cream mixture and mix just until a sticky dough forms. Turn the dough out onto a liberally floured counter and press together to form a 6-by-6-inch square. Trim each side (keep the trimmings and bake off for a little snack) and cut into 9 squares. Place on a parchment-lined baking sheet. Brush the tops with heavy cream, sprinkle with flaky salt and bake until lightly browned and crackly on top, 15 to 20 minutes.
• For the sandwiches: Split open the scones and toast the insides on a griddle or pan. Spread about 1/2 teaspoon of the apricot jam on each of the toasted sides. On the bottom halves, layer on the ham, cheese and then the tops of the scones and eat right away.
• The scones will keep for a couple days in a plastic bag or airtight container at room temperature. Toast and spread with butter or jam.
• Preheat the oven to 325 degrees F.
• Slice off the top of the head of garlic, drizzle with olive oil and wrap in foil. Roast for about an hour. Remove from the oven and allow the garlic to cool inside the foil. When cool, open the foil and squeeze the roasted garlic from each clove into a small bowl.

Steps:

• Preheat oven to 425°F. and butter a large baking sheet.
• Make scones:
• Into a large bowl sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. With a fork stir in Cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough. Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
• Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.
• In a small bowl stir together butter, mustard and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.

Steps:

• Preheat oven to 400 degrees.
• Coat a metal baking sheet with cooking and set aside.
• Combine first 2 Flours, baking powder and sugar in a large bowl.
• Cut in margarine with a pastry blender or fork until mixture resembles coarse meal; stir in cheese and ham.
• In a separate bowl, whisk together buttermilk and egg whites with a fork.
• Add milk mixture to flour mixture, stirring just until moist.
• Place dough onto lightly floured surface; knead 5 to 6 times.
• Place dough on baking sheet and pat into 8-inch circle; cut dough into 8 wedges; Separate a little.
• Bake until slightly browned; about 20 minutes.

Steps:

• Preheat oven to 400°F.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, baking powder,sugar, salt, and pepper in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
• Stir in cheese and ham.
• Combine buttermilk and egg whites,stirring with a whisk.
• Add to flour mixture, stirring just until moist.
• Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands.
• Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
• Cut dough into 8 wedges, cutting into but not through dough.
• Bake at 400°F for 20 minutes or until lightly browned.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Prepare a rack in the lowest position. Line a medium sheet pan with parchment paper.
• Sift flour and baking powder into a medium bowl. Whisk in Parmesan cheese, sugar, salt, black pepper, and red pepper flakes. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs, keeping butter as cold as possible. Fold in ham, cranberries, sun-dried tomatoes, and green onions until combined.
• Mix yogurt, cream, and milk together in a small bowl. Stir gently into flour mixture until dough is moistened.
• Turn dough out onto a lightly floured surface and pat into a rectangle no less than 1 inch thick. Cut in 1/2 down the longer side, then cut each new 1/2 into 3 pieces for a total of 6.
• Arrange scone pieces evenly onto the prepared pan. Sprinkle with Cheddar cheese until covered to your liking.
• Bake on the lowest rack of the oven until light golden brown, 25 to 30 minutes.

Steps:

• For sauce, combine all ingredients. Refrigerate until serving. Preheat oven to 375°. , For scones, in a large bowl, whisk flour, baking powder and salt. Add ham and cheese; toss to combine. Stir in whipping cream just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into two 7-in. circles. Cut each into six wedges. Place wedges on a greased baking sheet. , For topping, whisk egg with water; brush over scones. Sprinkle with poppy seeds. Bake 40-45 minutes or until golden brown. Serve warm with peach sauce.,