Mary Ellen Bartley
A savory spin on tradition, as delectable with scrambled eggs as they are with luncheon salads.
Yields: Makes 10 scones
Total Time: 45 min
1. Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan.
2. Reserve the second piece.
3. Sift the flour, sugar, baking powder, and salt together into a mixing bowl.
4. Add the ham, cheese, and scallions and toss together with the dry ingredients until evenly distributed.
5. Make a well in the center of the flour mixture.
6. Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
7. Place the dough into the lined cake pan and press into an even layer.
8. Cover the dough with the second parchment paper circle.
9. Freeze the dough until very firm, at least 12 hours.
10. Preheat the oven to 325°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
11. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board.
12. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart.
13. Bake the scones until golden brown, about 35 minutes. Cool the scones on the pans for a few minutes then transfer to cooling racks.
14. Serve scones warm or at room temperature.
15. Serve baked scones the same day they are made or freeze for up to 4 weeks.