HAM AND SWISS SCONES
by Cheesemonger Carolyn
with help from Deb Perelman's treasure trove of scone recipes at Smitten Kitchen
A hearty, savory scone is the perfect vehicle for the Bread Winner, a flavorful artisan flour fresh-milled by our friends at True Grain. Using cold butter and chilling the scones prior to baking helps them keep their shape despite the delicious weight of savory ham, scallions, and our classic Nut Sweet Aged Swiss. Yields 8, plenty to share with your pod or flash freeze for a mid-week breakfast pick-me-up!
INGREDIENTS
280 g (or 2 cups, see notes) The Bread Winner fresh-milled flour
1 tbsp baking powder
1 tsp kosher salt
8 tbsp cold unsalted butter, diced
1/2 cup heavy cream
2 eggs
8 oz Nut Sweet Aged Swiss, coarsely grated
6 oz cooked ham, cut into small dice
3-4 scallions, thinly sliced
Freshly ground black pepper
PREPARATION
Line a large baking sheet with parchment paper for easy cleanup, then set aside.
Combine flour, baking powder, and kosher salt in a large mixing bowl. Add the cold diced butter, and cut it into the flour mixture using a pastry blender or your fingers, working quickly until the mixture resembles a coarse meal with some larger pieces of butter.
3. In a separate bowl, mix one egg into the heavy cream. Pour over flour-butter mixture and lightly fold ingredients together until it just combined.
4. Set aside 1 cup grated Swiss for later, then gently mix the rest into the dough along with ham and scallions. Be careful not to overwork the dough—it’s okay if it’s a little crumbly!
5. Turn out dough onto a well-floured counter or cutting board. Press dough into a stout disc about 1” tall. You might need to knead a bit to bring everything together, but work gently!
6. Cut dough into 8 wedges with a butter knife or bench scraper. Transfer onto prepared baking sheet and chill in fridge for at least 15 minutes. Meanwhile, preheat oven to 400 F.
7. Beat remaining egg together with a tsp of water to make an egg wash. Brush over the scones, then bake until firm and golden brown, 20-25 minutes.
8. Sprinkle remaining Swiss over scones and top with a few grinds of black pepper, then return to oven until cheese is well-melted, 3-5 minutes.
9. Transfer scones to a wire rack and allow to cool for at least 10 minutes, then eat! Like most scones, these are best the day they’re baked…so consider that permission to eat as many as you’d like throughout the afternoon. :)
NOTES
Flour is prone to inaccurate measurement, which can really affect the texture of something like a scone. If you have a kitchen scale, this is the time to use it. Otherwise, measure out two light cups of Bread Winner by first fluffing the flour with a fork, using a spoon to transfer it to the measuring cup, then leveling it.
To flash freeze scones for later: Transfer formed scones to a baking sheet and freeze (once solid, you can switch them to a Tupperware for easier storage). When ready to bake, pick up at step 7 and just give them an extra few minutes in the oven if needed!