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Recipe Thursday-Hormel Ham, Cheddar and Chive Scones

Posted on May 29th, 2014 | Posted in Bakery, Breakfast and Brunch, Recipes, Supplier of the Month

Ham, Cheddar and Chive Scones (1 of 1)

Birthday treat time and Supplier of the Month collide! I utilized Hormel’s Cooked Ham in a Ham, Cheddar and Chive Scone. The outcome a delicious Friday morning treat for the staff of Hometown! This may have been the fastest that anything I have made has been consumed. I brought in a double recipe and within 30 minutes they were all gone!  The savory scone was simple to make and the combination of fresh chives, cheddar and ham was a nice change from the more traditional sweet scone. You can enjoy these scones for breakfast, as an afternoon snack or with your favorite soup!

To view our Hormel May product specials click HERE.

Yield 15 scones
2¾ cups all-purpose flour (991889, 25#)
1 teaspoon salt (991862, 50#)
2¾ teaspoons baking powder (NOT1030, 10#)
12 tablespoons cold unsalted butter, cut into cubes (880030, 1#)
¾ cups shredded cheddar cheese (774136, 5#, Golbon)
1 cup Hormel ham, diced (110075, 13#)
¼ cup chives, minced (05319, 4oz)
1 cup heavy cream (HPH010, QT, Crowley)
3 eggs (EGG015, DOZ, E.K.Martin)
1 tablespoon milk (HPH008, 1/2GAL, Crowley)
Shredded cheddar cheese, for topping (774136, 5#, Golbon)

Preheat the oven to 375°. Line two baking sheets with parchment paper. In the bowl of a food processor, mix the flour with the salt and baking powder to combine. Add the butter and pulse until the pieces are the size of peas. Then add the cheese, ham and chives, and pulse just until incorporated. In a small bowl, lightly beat 2 eggs. While the food processor is running, gradually add the heavy cream and beaten eggs. Combine just until the dough comes together. Do not over mix. Scoop out the dough with your hands (the dough will be a tad sticky) and form it into loose balls. Place them on the prepared baking sheets, leaving at least ¾ inch between each scone.

Make an egg wash by whisking the remaining egg with the milk in a small bowl. Brush the egg wash onto the scones, then top with a tablespoon of shredded cheese.

Bake until the scones are golden brown, 20 to 25 minutes. Let cool for 5 to 10 minutes before serving

Recipe from PureWow.com

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