These savory scones would pair equally well with a cup of tea or with a glass of wine at cocktail hour.
AuthorLemons & Anchovies
¾cupplus 1 tablespoon cold heavy creamor half-n-half
2cups+ 1/4 cup whole spelt flouryou can use all-purpose if you prefer it
1tablespoon+ 1 1/2 teaspoons baking powder
6tablespoons3/4 stick cold, unsalted butter, in small cubes
2/3cupcheesediced small or shredded (I used a combination cheddar, gouda, fontina)
Preheat your oven to 400°F. In a medium bowl, whisk together the ¾ cup cream and egg and set aside. In a larger bowl, whisk together the 2 cups of flour, baking powder and salt. Using a pastry blender, cut the butter into the flour mixture until the mixture resembles coarse meal, with few small pieces of butter remaining. Stir in the ham, cheese and chives. Stir in the cream mixture with a fork until just combined. Do not overwork the dough; it should be crumbly. If the dough looks too wet, add half (1/8) of the remaining 1/4 cup flour.
Transfer the dough to a lightly-floured work surface and pat the dough into a roughly 8 x 8 inch square (and about 1 inch thick). You can cut them into rounds or wedges, too. Cut into 12 squares and transfer to a parchment-lined baking sheet. Bake for 16-18 minutes (or until golden), rotating the sheet halfway through baking time.
Feel free to use all-purpose flour for this recipe. Stick to two cups of flour and reduce the baking powder to two teaspoons.