Ham And Cheese Scone Sandwiches Food

HAM AND CHEESE SCONES

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk, cheese, ham and chives until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges. Place scones onto the prepared baking sheet. Place into oven and bake for 18-20 minutes, or until firm to the touch and lightly browned. Serve warm.

EASY HAM AND CHEESE SCONES RECIPE

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400°F (200°C). Sift flour into a medium bowl, then whisk in baking powder, sugar, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal.
• Add diced ham, scallion, and only 1 ounce cheese (shy 1/4 cup; 30g) ; the rest will be used to top the scones. Toss until well combined, then stir in milk and cream to form a stiff dough. Turn onto a lightly floured surface and pat into a 7-inch round, no less than 1 inch thick. Cut into 6 wedges with a chef's knife, cover with remaining cheese, and arrange on a parchment-lined half sheet pan.
• Bake until puffed and golden, about 25 minutes. Let cool at least 5 minutes. Serve as a snack, with eggy brunch dishes, or alongside hearty soups and stews. Leftovers can be stored up to 24 hours in an airtight container, then briefly warmed in a 350°F (180°C) oven to serve.

HAM & CHEESE SCONES

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.,

CHEDDAR SCONES WITH HAM AND HONEY-MUSTARD BUTTER

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.