Ham, Cheddar and Apple Scones

Ham, Cheddar and Apple Scones

Makes 8-9


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
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  1. Preheat oven to 450°.
  2. In a medium mixing bowl, sift together first 5 ingredients (through sugar).
  3. Using a food processor or pastry cutter, cut butter into flour mixture until butter is in pea-size pieces; stir in sautéed apple, ham and all but ¼ cup cheese.
  4. In a small dish, whisk egg with 2 tbsp. cream; pour egg mixture into dry ingredients.
  5. 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).
  6. 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 to not overwork the dough (sprinkle a bit of flour on the waxed paper if dough is very sticky).
  7. Brush dough with a little bit of cream to moisten.
  8. Using a sharp knife or bench scraper, cut dough into 9 squares; place 1 ½" apart on a parchment-lined baking sheet.
  9. Sprinkle reserved cheese over scones; bake in preheated oven until scones are golden-brown (10-12 min.).
  10. Remove from oven; transfer to a wire rack to cool.


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.

Tasty Tip:

  • 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.