2 cups flour
4 tsp. baking powder
½ tsp. kosher salt
½ tsp. cream of tartar
3 tbsp. sugar
½ cup Kowalski's Unsalted Butter, very cold, cut into ½" chunks
1 Sautéed Apple (recipe below)
½ lb. thickly sliced Boar's Head Tavern Ham, cut into small pieces
6 oz. Kowalski's Vermont White Cheddar Cheese, shredded (about 1 ½ cups), divided
1 egg, lightly beaten
½ cup heavy cream, divided, plus more for brushing the scones
- Preheat oven to 450°.
- In a medium mixing bowl, sift together first 5 ingredients (through sugar).
- Using a food processor or pastry cutter, cut butter into flour mixture until butter is in pea-sized pieces; stir in sautéed apple, ham and all but ¼ cup cheese.
- In a small dish, whisk egg with 2 tbsp. cream; pour egg mixture into dry ingredients.
- Using a fork, stir remaining cream into dough a little at a time as needed until dough is uniformly moist and soft but not sticky (there will be lumps).
- Move dough to a large sheet of waxed paper; using a second sheet of waxed paper (not your hands), pat dough into a rough square shape about 9" wide, taking care not overwork the dough (sprinkle a bit of flour on the waxed paper if dough is very sticky).
- Brush dough with a little bit of cream to moisten.
- Using a sharp knife or bench scraper, cut dough into 9 squares; place 1 ½" apart on a parchment-lined baking sheet.
- Sprinkle reserved cheese over scones; bake in preheated oven until scones are golden-brown (10-12 min.).
- Remove baked scones from oven; cool on a wire rack.
SAUTÉED APPLE: In a small nonstick skillet, combine 1 peeled, cored and diced Granny Smith apple with 1 ½ tsp. Kowalski's Unsalted Butter and 1 ½ tsp. sugar; sauté over medium heat until apple is slightly tender but not mushy (about 4 min.). Cool to room temperature before use.
- For wedge-shaped scones, pat dough into a 9" circle and cut into 8 wedges. A biscuit cutter of any shape or size can also be used to shape your scones; collect and reroll scraps very lightly.