Anna's Ham, Cheddar and Apple Scones

Makes 9
  • 1 Granny Smith apple, peeled, cored and diced
  • 1 ½ tsp. unsalted butter
  • 1 ½ tsp. sugar
  • 2 cups flour
  • 4 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cream of tartar
  • 3 tbsp. sugar
  • 1/2 cup unsalted butter, very cold, cut into 1/2" chunks
  • 1/2 lb. sliced Boar's Head Tavern Ham, cut into small pieces
  • 1 ½ cups freshly grated Kowalski's Vermont White Cheddar Cheese, divided (about 6 oz.)
  • 1 egg, lightly beaten
  • 1/2 cup heavy cream, divided, plus more for brushing the scones

In a small nonstick skillet over medium heat, sauté apples with butter and sugar until slightly tender, but not mushy (about 4 min.); let cool to room temperature. In a medium mixing bowl, sift together next 5 ingredients, through sugar. Using a food processor or pastry cutter, cut butter into dry ingredients until butter is in pea-sized pieces; stir in apples, ham and 1 1/4 cups cheese. In a small dish, whisk egg with 2 tbsp. cream. Pour egg mixture into dry ingredients; using a fork, stir remaining cream into dry ingredients a little at a time as needed until a soft but not sticky dough forms, just until dough is uniformly moist (there will be lumps). Move dough to a large sheet of waxed paper; use a second sheet of wax paper (not your hands) to pat dough into a rough square about 9" wide, taking care not overwork the dough. (If dough is very sticky, use a little bit of flour on the waxed paper.) Brush scones with a little bit of cream to moisten and sprinkle with remaining cheese. Using a sharp knife or bench scraper, cut dough into 9 squares. Place 1 1/2" apart on a parchment-lined baking sheet; bake in a preheated 450˚ oven until golden-brown (10-12 min.). Cool on a wire rack.