Digital Edition

2013-02-07 digital edition

Special Sections

 


2013-02-07 / Community News

From the Chef’s Corner

Ham and Cheddar Scones
by Chef Deedle

Don’t know if you enjoy scones at this time of the year, but it’s a must for our family, especially when we all get together at the holidays. It’s also a good time to use left-over ham.

1 ¾ cups flour
¼ cup whole wheat flour
2 tsp baking powder
1 ½ tsp sugar
½ tsp baking soda
1/8 tsp salt
½ cup butter
¾ cup shredded sharp cheddar cheese (about 3 oz.)
½ cup diced cooked ham
1 tsp. chopped fresh dill or 1 tsp dried dill weed
¾ to 1 cup sour cream
1 egg, slightly beaten
1 tbsp Dijon-style mustard

Preheat oven to 375 degrees. Line a baking sheet with parchment; set aside. In a large bowl, combine flours, baking powder, sugar, soda, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cheese, ham, and dill. Combine sour cream, egg, and mustard; add all at once to flour mixture. Using a fork, stir until mixture is just moistened. Do not overwork.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough until ¾ inch thick. Cut dough with a floured 2 ½ to 3 inch biscuit cutter. Reroll scraps as necessary; dip cutter into flour between cuts. Place circles 1 inch apart on prepared baking sheet. Bake for 18 to 20 minutes or until golden. Cool slightly on a wire rack. Serve warm.

“We eat ours with scrambled eggs!”

Return to top














Today's Special Links