I had a cocktail party in my studio last night and served these amazing scone ham sandwiches and thought the recipe would be a good one to share because everyone at the party asked for the recipe!
Astoundingly good, savory and wonderfully chewy!
Makes approximately 30, 2″ scones
2 c. Self-rising flour
1 tsp baking powder
2 tsp. English mustard powder
1/4 tsp. ground Cayenne
Paprika for sprinkling
1 tsp. salt
2 tsp. minced fresh thyme + about 30 whole leaves for scone tops
1/4 c. cold unsalted butter
2 c. grated cheddar cheese
1 can of corn
3/4 c. 2% milk plus extra for brushing
juice of 1/2 lemon
Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
1. In the bowl of a food processor, mix flour, baking powder, mustard, cayenne, salt and minced thyme leaves. Cut butter into 6 slices and add to flour mixture. Pulse until the mixture looks like fine crumbs. Add most of the cheese and all of the corn and pulse until incorporated. Mix the milk and lemon juice together and with the processor running add to flour mixture through the feed tube. Very quickly, it will form into a thick batter/dough – don’t overwork the dough. Don’t panic! This is a very wet dough!
2. Put dough on floured board, sprinkle with flour on top and knead a few times. Using a medium spring-loaded scoop (like a small ice cream scoop) – or a spoon, drop 1/2 golf ball sized pieces of dough onto prepared baking sheet.
3. Brush each scone with a little bit of milk and lightly press ball down with brush. Sprinkle with a bit of cheese and paprika and add a thyme leaf or two.
4. Bake for 7 – 12 minutes or until scones are risen and golden brown. Cool on rack.
Add shredded ham to dough while kneading or add Herbed Cream Cheese Spread and ham to make little cocktail sandwiches!
Herbed Cream Cheese Spread
1/2 c. cream cheese
1 Tbs. butter
1 tsp. minced fresh thyme
Salt & Pepper to taste
Mix all ingredients and use as spread for scones.
Recipe adapted from: http://www.bbcgoodfood.com/recipes/749706/cheddar-and-sweetcorn-scones