Makes 16 small wedges
This is another scone recipe provided by my son Steven Scuor and it is savory and tasty.
Again these wedges can be small as they are filling.
Thank you Steven for your contribution!
Ingredients
1 cup plus 1 tbsp cold heavy cream, divided
1 large egg
2 cups flour, plus more for surface
1 tbsp sugar
2 tsp baking powder
½ tsp, kosher salt
6 tbsp cold butter, cubed
½ cup shredded asiago or parmesan
1 cup of finely chopped ham
1 cup shredded cheddar
5 green onions thinly sliced
Directions
Preheat oven to 400˚ and line baking sheet with parchment paper
In a medium bowl, whisk together 1 cup cream and egg
In a large bowl, whisk together flour, sugar, baking powder and salt
Using your fingers, rub butter with flour until the butter is into pea-size pieces or use a cutting utensil to do the same
Add asiago or parmesan, ham, ¾ cup cheddar and green onion and toss to coat
With a fork stir in the cream egg mixture until combined (the dough should be crumbly, don’t overwork it)
Transfer dough to work surface. I do it directly on the parchment paper in the pan
Pat into a circle about 1” think and cut into wedges
Brush tops with 1 tbsp cream
Sprinkle with remaining ¼ cup of cheddar
Bake until golden 18 – 20 minutes, rotating sheet half way through
Take out and let sit on tray for 5 minutes
Then move to rack to cool down
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