From Baking Boot Camp

Freezing the dough before cutting it into wedges not only makes it easy to work with but also means that you can serve fresh scones at a moment’s notice. These golden scones, studded with ham and scallions, make a zesty alternative to dinner rolls. Makes 10 scones.

  • 3-3/4 cups bread flour
  • 1/4 cup sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup diced ham
  • 1/2 cup diced cheddar cheese
  • 1/2 cup slices scallions
  • 2 cups heavy cream, cold

Cut two 10-inch circles of parchment 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. Add the ham, cheese, and scallions and toss with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture, add the cream, and stir by hand just until the batter is evenly moistened.

Place the dough in 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 10 minutes at room temperature, then turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart.

Bake the scones until golden brown, 30 to 40 minutes. Cool the scones on the pans for a few minutes then transfer to cooling racks. Serve scones warm or at room temperature.