Cooking and Recipes: Ham and cheese scones
May 20, 2014
As I started my final two weeks of my first full year eating in Northwestern’s dining halls, I was craving real, nutritious food that actually tastes good; even more than desserts. That is saying quite a lot for me.
This recipe is one of my favorites even though it is a tiny bit more complicated than the French toast and lemon-Earl Grey bar recipes of the past two weeks. That said, it’s still quite easy to make and results in a particularly scrumptious meal. This week, I took over the kitchen in Allison Hall to make this beloved family recipe: ham and cheese scones.
Serves 3-5 | Hands-on time: 30 minutes | Total time: 50 minutes | Source: MyRecipes
Ingredients:
- 2 cups flour (depending on dough moisture)
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 3 tablespoons chilled butter, cut into small pieces
- 1 cup shredded reduced-fat extra-sharp cheddar cheese
- 1 1/4 cup finely chopped 33%-less-sodium ham
- 3/4 cup fat-free buttermilk
- 2 large egg whites
Directions:
- Preheat oven to 400 degrees.
- Lightly spoon flour into dry measuring cups and level with a knife.
- Combine flour, baking powder, sugar, salt and pepper in a large bowl and then cut in butter with a pastry blender or two knives until mixture resembles coarse meal.
- Stir in cheese and ham.
- Combine buttermilk and egg whites, stirring with a whisk.
- Add to flour mixture, stirring just until moist. It is important that the dough be the right consistency. It should be only slightly sticky, add flour to attain desired dryness.
- Turn dough out onto a lightly floured surface and knead (squish and fold) lightly four to five times with floured hands.
- Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into eight wedges, cutting into but not through dough.
- Bake at 400 degrees for 20 minutes or until lightly browned.
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