Ham And Cheese Scones Recipes

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.,

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 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.