ROSEMARY, PARMESAN, AND HAM SCONES

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Rosemary, Parmesan, and Ham Scones are best for breakfast or brunch!


The older i get, the more I recognize breakfast. It doesn’t have to be some thing fancy, and maximum mornings a slice of avocado toast and a cup of coffee will suffice. It’s less about the food and extra about taking a second to prevent and enjoy life earlier than “the day” starts offevolved. Does that make feel?


proper tale: I made these scones for a small brunch collecting remaining week and each unmarried person in attendance requested me for the recipe! That’s actually once I knew I had to make them again. If my pals rave over some thing, it’s sort of my cue to run to the kitchen and make it for you. I additionally didn’t thoughts getting to taste them once more 

Elements
  • 2 and 1/2 cups all-motive flour (no longer packed)
  • half teaspoon salt
  • 1 tablespoon baking powder
  • half teaspoon baking soda
  • 1/3 cup light brown sugar, packed
  • 1 stick (4 ounces) unsalted butter, VERY bloodless and reduce into tiny pieces
  • 1 large egg, at room temperature
  • three/four cup plus 2 tablespoons whole milk (complete-fats)
  • 4 oz Parmesan cheese, shredded
  • 4 ounces ham, diced
  • 1/four cup clean rosemary, chopped


Instructions
  1. Preheat oven to 400°(F). Line a huge baking sheet with parchment paper; set apart.
  2. In a huge bowl upload the flour, salt, baking powder, baking soda, and brown sugar; blend nicely to mix. cut the butter into small cubes then quick work it into the mixture (the usage of your fingers,  forks, or a pastry cutter) until it resembles a rough meal. Set apart. In a small bowl whisk together the egg and milk, beating nicely to combine. upload the liquid aggregate to dry and use a fork to stir everything collectively till simply moistened.
  3. upload in the Parmesan cheese, ham, and rosemary and lightly fold them into dough with a spatula.
  4. Pour the shaggy dough out onto a clean, floured paintings surface and form the dough into an eight-inch circle. cut the dough into eight wedges and punctiliously switch to the organized sheet.
  5. Bake for 18-20 mins, or till the tops are gently golden brown.
  6. Cool for 5 mins on the tray, then serve warm.


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