Ham and Cheese Scones

These were just too good.  I don't even know what else to say.  These scones literally melt in your mouth, and remind  me of my Cheddar Parmesan Biscuits (found here) but these have more Cheddar than Parmesan and have ham and no garlic.  I wouldn't change anything about these scones, though. They are so darn good!  I think using heavy cream instead of milk/buttermilk makes a big difference...it makes these scones so much richer...just the way I like it.  The cream is definitely the cause of the melt-in-your-mouth effect.  But the ham is probably the star of this savory scone.  I insisted on getting fresh Virginia Ham from the deli in our grocery store because I had been wanting to make this ham and cheddar scone recipe. One thing I love about ham is how versatile it is.  They can jazz up omelets, be built into sandwiches, mix in a casserole, or star in this soft and buttery scone. Scones are generally sweet, not salty, but these savory scones are now my favorite. They are little triangles of buttery bread goodness, packed with the salty flavor of ham and cheddar cheese and the mild flavor of green onion. They're easy to prepare and work as either a side dish or a breakfast.  These seriously lasted minutes in my house.  I was actually really angry at my parents because they ate them all when I wasn't looking before I could grab a third.  My new rule: the cook gets the last one!

Yield: about 8 scones

Ingredients:

2 cups (8 1/2 ounces) All-Purpose Flour
3/4 teaspoon salt
1 tablespoon baking powder
2 teaspoons white sugar
4 tablespoons (1/2 stick, 2 ounces) cold  butter
3/4 cup shredded cheddar cheese
1/4 cup shredded Parmesan chese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the green part, 3/4 ounce)
1 cup cooked ham pieces - about 1 inch, torn from the slices
3/4 cup + 2 tablespoons heavy cream or whipping cream, or enough to make the dough stick together

Instructions:

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

1) Whisk together the flour, salt, baking powder, and sugar.
2) Work the butter into the flour until the mixture is unevenly crumbly.
3) Mix in the cheese, chives, and ham till evenly distributed.
4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet.
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
7) Brush the scones with a bit of cream; this will help their crust brown.
8) Bake the scones for 15-17 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature. 

adapted from Heat Oven to 350

White Chocolate Chunk Scones

These are, hands down, the BEST scones I've ever made.  Even [better than Starbucks], and any other bakery.  This recipe is absolutely perfect.  I wouldn't change anything about it.  The scones rise perfectly, and stay super soft and fluffy in the center.  One thing I hate about some scones I get in coffee shops is that they're too dry and crumbly, but this one is perfectly moist all the way through, while still having a consistency suited for dunking.  The white chocolate chunks are a must.  They aren't overpowering, and give the scones a wonderfully rich, sweet flavor.  Do NOT skip allowing the scones to sit...this allows the baking powder more time to work (like the rising part of making a bread loaf) and draws all the flavors together.  The beaten egg yolk gives the outside a shiny, smooth, exterior, and allows it to be very presentable....which only makes you want to eat them more(:  These are delicious even a few days later (2 to 3), and are great re-heated. 

Yield: about 8 scones

Ingredients:

• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 5 tablespoons unsalted butter
• 5 tablespoons white sugar
• 2/3 cup milk
• 1/2 cup chopped white chocolate (I used Ghirardelli Vanilla-Bean White Chocolate Bar) 
• 1 egg yolk, beaten

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment.
2. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and white chocolate. Knead gently together, being careful not to over mix. Dough will be sticky.
3. On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter (or just ball it up with your hands). Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes.
4. Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

Orange Chocolate Chip Scones

  

These taste just as good as any scone I've ever had at a coffee shop.  So save yourself the money and don't buy them - bake them!  They are so flavorful and sweet compared to most; they're almost more like a chocolate chip cookie than a scone.  They have just the right amount of orange flavor, which pairs so well with the chocolate chips.  They do an amazing job soaking up coffee, too.  When dunked, they get soft instantly and [melt in your mouth.]

Yield: 12 scones

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/3 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, chilled and cubed
• 1/2 cup semisweet chocolate chips
• 1/2 cup orange juice

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.

3. Shape dough to desired shapes (I did circles because it was easy, but triangles are common too) about 1/2 - 3/4 inch thick. Transfer the scones to the baking sheet.

4. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.