Craving something savory?You can change-up the ham and throw in some bacon or a different cheese into the scones it’s up to you. Want to add some herbs? What about chives?
You can make a big batch of these Ham and Cheddar Scones and bake what you want to eat. Or you can keep the rest unbaked in the freezer for up to a month. The night before just pull out the scone dough pre-cut to defrost. Then bake them in the morning and a perfect breakfast treat. Share or keep for yourself, you decide.Everyone will love you that’s for sure!
Here we go!
1.)In the mixer combine the All-Purpose, Cake Flour, Baking Powder, Baking Soda, and Salt mix until combined. Add the cold unsalted cubed butter about 1/2″ pieces. If you only have salted butter just take out about half the salt in the recipe.
5.)Turn off the mixer once the dough comes together and you may have to finish mixing the dough by hand. I rather use a little hand muscle to ensure I have tender flaky scones. Then roll out to about 1/2″ thick with a rolling pin.
6.)Let the rolled out dough rest in the cooler for at least an hour then cut rectangles or cut with a cookie cutter.If you are planning to put them in the freezer wrap the scones in freezer paper or plastic wrap at this step.
7.)Brush the finished scones with heavy cream. This step makes your scones nice and shiny,it is not necessary.
8.)Bake at 350 for 20-25 minutes until lightly golden brown.