Ham and Herb Scones

If you are a follower of my blog or a frequent visitor, you probably know that I love scones. Easy to make, fast, flaky what's not to love. This recipe I adapted from one of my favorite canadian chefs, Anna Olson. Love her, I love her recipes, the fact that she is using and promotes locally grown produce. Those scones are not sweet but savory. Great for a snack or as an appetizer. In her recipe she is using scallions, but my kids are not very fond of scallions so I used fresh herbs.

Ingredients:

3 cups ......................................... all purpose flour

2 tbsp ......................................... sugar

1 tbsp ......................................... baking powder

1 1/2 tsp .................................... fine sea salt ( or regular salt)

3/4 cup ..................................... unsalted butter cold

1 cup .......................................... buttermilk plus extra for brushing ( about 2 tbsp)

1 cup ......................................... diced ham ( recommended canadian back bacon but any ham will do)

3 tbsp ....................................... chopped fresh herbs ( I used parsley and chives ) or 1 cup chopped scallions ( green onion)

Preheat the oven to 425˚F. Line one baking sheet with parchment paper or silicon mat and set aside.

In a large mixing bowl combine the flour, sugar, baking powder and salt.

Chop the ham and fresh herbs and set aside.

Using a pastry blender or two knives cut in the cold butter until resembles coarse crumbs.

Stir in the buttermilk, ham and fresh herbs. If you don't have buttermilk on hand this is an easy way to make it. Add 2 tbsp of lemon juice or white vinegar to an measuring cup and add enough milk to make 1 cup. Stir and let rest for 10 minutes and you have buttermilk. Stir until the dough comes together.

Turn the dough on a lightly floured surface. Using your hand, flatten and fold the dough a few times until you can shape it into a disc.

Cut the disc into 8 wedges.

Arrange the wedges onto the prepared baking sheet and brush with the remaining butter milk.

Bake in the preheated oven for 18 to 20 minutes or until a rich golden color.

Serve warm.

Enjoy!

Dry Cherry Cream Scones

I love scones, they are great for brunch, or for breakfast with your coffee, or even as a dessert.

Split in two, and filled with a chunky fruit preserve, delicious.

My oldest son Brandon loves the oat ones but Alex and Cass prefer the ones with dry fruit.

Usually I make both kinds at the same time so I make sure that all of them are happy.

So here are the dried cherry scones. If you don't like cherry or prefer other dry fruits feel free to substitute. Dry figs, cranberry, currant, or even dry mango would work great. Or if you are looking for a truly different experience, or a taste to impress, try adding 1/3 cup of diced crystallized ginger to the dry ingredients. So pick your favorite fruit and start baking.

Ingredients.

For the dough:

2 cups............. all-purpose flour

1/4 cup........... granulated sugar

1 tbsp.............. baking powder

1/2 tsp............ salt

2 tsp................ grated lemon zest

6 tbsp.............. cold unsalted butter cut into cubes

1/2 cup............ dried cherry (or any dried fruit)

3/4 cup............ heavy cream ( or double cream)

For the topping

1 tbsp............... demerara sugar ( if not available turbinado or brown sugar would do just fine)

1 tsp................. ground cinnamon

2 tbsp.............. heavy cream ( or whole milk)

Preheat oven to 425˚F. Position rack in the middle of the oven. Line a baking sheet with parchment paper or silicon mat.

In a large mixing bowl mix together the flour, granulated sugar, baking powder, salt and lemon zest.

Using a pastry blender or your fingertips work in the cold butter until resembles coarse crumbs the size of small peas.

Stir in the dry fruit, cherries in my case, pour over the cream and mix with a rubber spatula until the dry ingredients are moistened.

Turn the dough onto a lightly floured surface and press together gently until the dough clings together into a ball.

Press it into a flat disc of 1/2 inch thick. You can cut the disc into 6 or 8 wedges. I did 8.

Place the scones onto the prepared baking sheet.

To make the topping mix the sugar with the ground cinnamon.

Brush the scones with the 2 tbsp of heavy cream and sprinkle with the topping.

Bake into the preheated oven for 13 to 16 minutes or until golden brown. Transfer to a cooling rack. Serve warm with your favorite fruit preserve or on it's on.

I served it with home made raspberry gem.

Enjoy!

Oat Scones

I love scones, they are easy to make and fast. Perfect for brunch or for afternoon tea or for the morning coffee. I make many different kinds of scones but the ones with oats are Brandon's favorites.

He likes them just plain, but of course you can split them and top them with chunky fruit preserve, or they are especially delicious with crème fraîche and raspberries.

Ingredients:

1 cup all purpose flour

3/4 cups all fashion rolled oats

1/3 cup oat bran

1/4 cup firmly packed brown sugar

1 tbsp baking powder

1/2 tsp salt

6 tbsp cold unsalted butter cut into 1/2 inch cubes

2/3 cup half-and- half cream ( or whole milk)

For the topping

2 tbsp half- and-half or whole milk

2 tbsp rolled oats

1 tbsp demerara sugar ( if unavailable you can use brown sugar)

1/2 tsp cinnamon

Preheat oven to 425˚F, and position rack in the middle of the oven. Line a baking sheet with parchment paper.

In a medium bowl stir together the flour, rolled oats, oat bran, brown sugar, baking powder and salt.

Use a pastry blender or your finger tips to work in the butter until the mixture reassembles coarse crumbs.

Pour the half-and-half over the dry ingredients and mix with a rubber spatula until the mixture is moisten.

Turn the dough over onto a lightly floured surface, and press together gently until the dough clings together into a ball. Pat down the dough into a round about 1/2 inches thick. Cut the dough into 6 wedges.

To make the topping mix the oats with the demerara sugar and cinnamon into small bowl.

Place the wedges onto the prepared baking sheet about 1 inch apart. Brush with the 2 tbsp of cream ( or whole milk ) and sprinkle topping.

Bake in the preheated oven for 13-17 minutes. Transfer to a cooling rack to cool. Serve warm.

Enjoy!