Recipe: Ham and Cheddar Scones (with green onion)

HAM AND CHEDDAR SCONES

"The cheese gets nice and brown and bubbly on the outside, and the ham adds a lot of flavor. The green onions provide a nice counterpoint to the ham and cheese and give the scones a fantastic fresh flavor. These scones are so moist that they almost fall apart."

3 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1 cup medium-diced ham
1/2 cup medium-diced cheddar cheese
1/2 cup sliced scallions
2 cups heavy whipping cream

Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan. Reserve the second piece.

Sift the flour, sugar, baking powder, and salt together into a mixing bowl. Add the ham, cheese, and scallions and toss together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture.

Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.

Place the dough in the lined cake pan and press into an even layer. Cover the dough with the second parchment paper circle. Freeze the dough until very firm, at least 2 hours.

Preheat the oven to 350 degrees. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.

Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart.

Bake the scones until golden brown, 30-40 minutes. Cool the scones on the baking sheet for a few minutes, then transfer to cooling racks. Serve scones warm or at room temperature.

Serve baked scones the same day they are made or freeze for up to 4 weeks.

Makes 10 scones
Source: The Culinary Institute of America Breakfasts and Brunches