These Country Ham Scones elevate a southern staple ingredient in this priceless afternoon tea necessity.
Country Ham Scones
Yield: 25 scones • Preparation: 25 minutes • Bake: 7 to 8 minutes
Write a review
- 2 cups self-rising flour, such as White Lily
- 1 teaspoon cracked black pepper
- 4 tablespoons cold butter, cut into pieces
- ½ cup finely chopped cooked country ham
- 1 cup plus 1 tablespoon cold heavy whipping cream, divided
- Preheat oven to 450°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add ham, stirring until incorporated.
- Add 1 cup cream, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn dough out onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 1½-inch square cutter, cut 25 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones lightly with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 7 to 8 minutes.
- • To crack peppercorns, place them in a heavy-duty resealable plastic bag, and tap with a rolling pin or meat mallet to crush. If using already ground black pepper, reduce amount to ½ teaspoon.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime May/June 2009