Description
RECOMMENDED EQUIPMENT
- box grater
- mixing bowl
- sharp knife
- cutting board
- round cookie cutter
- spatula
Ingredients
Units Scale
SCONES
- 300 grams all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 tsp backing powder
- 2 tbsp brown sugar (optional)
- 90 grams butter, cold
- 1 egg
- 160 milliliters full-fat cow milk
- 150 grams cheddar cheese
- 150 grams ham
- 20 grams fresh chives
RANCH COMPOUND BUTTER
- 125 grams butter, soft
- 3 tsp dried chives
- 1 tsp dried parsley
- 1 tsp dried onion powder
- 1/2 tsp dried dill
- 1/2 tsp dried garlic powder
- 1/8–1/4 tsp salt
- 1/8 tsp white pepper
Instructions
- Place the butter for the scones in the freezer for 15 minutes. Let the butter for the ranch compound butter soften at room temperature. Line a baking sheet with parchment paper and preheat the oven to 200°C/390°F. Dice the ham into small squares, grate the cheese, and finely slice the chives. Set aside about 1/3 of each to top the scones later.
- In a medium bowl, combine the flour, brown sugar, baking powder, salt, and pepper. Grate the cold butter directly into the dry ingredients using a box grater.
- In a small glass or bowl, whisk together the milk and egg, then pour into the dry mixture. Mix with a spoon just until the dough comes together. You should still see streaks of flour. Add the ham, cheese, and chives and gently fold in. Transfer the dough to a clean work surface and shape it into a rectangle (about 20x30cm) using a spatula. Avoid using your hands because keeping the butter cold is key to flaky scones. Sprinkle the remaining ham, cheese, and chives over the top.
- Use a round cutter to cut out as many scones as possible. Gather and gently reshape the scraps to cut more until all the dough is used. If you don’t have a cutter, simply slice the dough into triangles. This recipe yields about 10 scones.
- Arrange the scones on the baking sheet with a bit of space in between and bake for about 15 minutes until golden. Let cool slightly and serve fresh.
- Passive Time: 15 min
- Cook Time: 20 min
