Herbed Cheese Scones

     I loves me some scones. I used to think scones were just something stodgy people from England grimly chewed while they drank their tea. Unless someone proves otherwise, I'm going to continue thinking that. However, I have found that they are versatile and tremendously easy to make. Many people are surprised when I tell them I've never made a sweet scone. All the scones I've made to this point are savory. Granted, I've only made one other kind of scone, ham and cheddar. This particular recipe came out of Bon Appetit magazine. I made a lot of changes, so I have no idea what the original recipe tastes like. Mine were great, so I imagine theirs is ok. As always, any notes and changes are in blue.

Herbed Cheese Scones
via Bon Appetit

Ingredients

• 1 tablespoon baking powder
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon paprika
• 4 cups all-purpose flour, plus more
• 1 cup (2 sticks) chilled, unsalted butter, cut into pieces (I'm going to be honest. I don't ever use unsalted butter. I don't even use less salt most times. I live dangerously)
• 8 ounces provolone cheese, grated (no provolone in the house. I figured blue cheese would work in this recipe, so I went with 6 ounces blue and 2 ounces of butterkase cheese)
• 2 tablespoons finely chopped chives (we used green onions in place of the chive)
• 1 tablespoon finely chopped fresh rosemary (we used 1 teaspoon dried)
• 1 tablespoon finely chopped fresh thyme (we used 1 teaspoon dried)
• 4 large eggs
• 3/4 cup heavy cream, plus more

Directions

1. Pulse baking powder, salt, paprika, and 4 cups flour in a food processor until combined (HAHAHAHAHAHA. No.) add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remain (I just cranked the Kitchenaid with the regular blade. I learned not to go straight to 5 or you are cleaning up the counter. And the walls.)
2. Transfer mixture to a large bowl and mix in cheese, chives, rosemary and thyme. Make a well in the center; add eggs and 3/4 cup cream. Using a fork, blend eggs and cream, then slowly incorporate dry ingredients until a shaggy dough forms.

   

   Wrong Shaggy.
   

   
   

   

   Zoinks! Still the wrong Shaggy.

   Be careful not to overwork dough (Overwork is not something that happens much with me)
3. Turn out dough on a lightly floured surface and press into an 8" square about 1" thick (I didn't make mine into a square. It was more of a "splat"). Using a floured chef's knife, cut into 16 squares and divide between two parchment-lined baking sheets (I am openly defying the recipe at this point. I used the ring from a quart jar lid to cut CIRCULAR scones. NOW WHAT, BON APPETIT?) Wrap with plastic and chill 2 hours (the scones, but if you want to kick back for a couple of hours, go right ahead)
4. Preheat oven to 400F. Brush tops of scones with cream and bake, rotating baking sheets halfway through, until golden brown on tops and bottoms. This will take about 20-25 minutes (I went 30 just to be difficult)

Good times!

Ham and Cheddar Scones (via BHG)

     I was minding my own business while the wife was paging through some old issues of Better Homes and Gardens. It's normally a source of great amusement to see the horrifying things people do to their homes in the name of decoration. These are not middle-class decorators. We generally just laugh at these people's homes and then look at the recipes. It was this particular recipe for scones from a two year old issue that caused the wife to ask me to make them. She loves baked goods. Fortunately, I had some ham in the fridge that needed to be used right away. The scones turned out great. I think with a bit of butter, or some cream cheese and a chutney, they'd be even better. Word of warning, keep working the dough. It's not going to want to stick together. Resist adding anything.

Ham and Cheddar Scones
(via Better Homes and Gardens)

Ingredients

• 1 3/4 cups flour
• 1/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup shredded sharp cheddar cheese (2 oz.)
• 1/4 cup diced cooked ham
• 1 tablespoon chopped fresh dill or 1 tsp. dried dillweed
• 3/4 cup fat free sour cream
• 1egg, lightly beaten
• 1 tablespoon Dijon-style mustard

Directions

1. Preheat oven to 375F. Line a baking sheet with parchment (if you've got that parchment on one side and foil on the other kind of paper, you want the parchment side up. You probably already know that, but I'm going to forget and I'm putting this note here to remind myself); set aside. 
2. In a large bowl combine flour, whole wheat flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs (I absolutely need to get one of those pastry cutters for this sort of thing. It's a colossal pain in the ass to do this step with two knives). Stir in cheese, ham, and dill. Combine sour cream, egg, and mustard; add all at once to flour mixture. Using a fork, stir just until mixture is moistened, Do not overwork (I assure you, this is not a directive that needs to be given to me).
3. 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 (this is why I hate making scones. The dough will fight you every step of the way. It magically will be horrifyingly sticky, but not want to come together into a cohesive dough. I had to knead it way more than the recipe directed. They must employ some sort of dough wizardry over there to get it to hold in a half dozen kneads)
4. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2- to 3-inch biscuit cutter (biscuit cutter? Ain't nobody got time for that. I used the ring from one of my pint canning jars. That's about 2-3/4 inches). Reroll scraps as necessary, dipping cutter into flour between cuts (they are not kidding when they tell you to do this. Keep everything floured. Flour the cutter, flour the counter. Hell, you  probably should go ahead and flour the walls just in case). Place dough circles 1 inch apart on prepared baking sheet. 
5.  Bake for 18 to 20 minutes or until golden (My batch took 20). Cool slightly on a wire rack. Serve warm. If desired, sprinkle with fresh dill. Makes 10 to 12 scones (if you are crafty, resourceful, and handsome like me, you used the canning ring. That means you'll probably end up with 16 scones).

Good times!