Prep 20 mins
Cook 30 mins
Delicious Scones from the prestigious Culinary Institute of America. Scones aren’t just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.
- Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
- Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of medium-dice ham, one-half cup of medium dice Cheddar cheese, and one-half cup of sliced scallions to the dry ingredients just before blending in the cream.
- Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
- Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
- Preheat the oven to 350˚F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
- Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2 inches apart.
- Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.
I gave this recipe 5 stars! What a wonderful scone! I got to try a this recipe in my Culinary class. The copy I have came from Maines Paper & Food Service Inc. There are slight differences. The ingredients are slightly different. There is no bread flour is calls for all-purpose flour, 3/4 c sugar, 1 tsp salt. The rest is the same including the directions. Maines says the final cost to make this recipe is $4.33 and it costs .43 cents per portion. When our Chef made these he did different flavors. He made one with cooked bacon, one with cooked sausage and another with orange zest (leaving out the ham & cheddar). I think our chef skipped the freezing part though. These are so good and would make a nice breakfast or a great brunch. I think they would be perfect for on the go. I'll will so make for breakfast some morning! Thanks for posting such a yummy recipe! Christine (internetnut)
Excellent scones. Made them for breakfast this morning with the kids and we had them hot, with butter. We all gave 10 thumbs up, but will settle for Zaar-5.
I loved this! We had it for breakfast this morning, very nice to just take breakfast out of the freezer and have it ready 40 minutes later! I did freeze some for later too. One kid liked it, the other no. But the adults give it 5 stars! Thanks!