On Easter morning I love to make something extra special for breakfast. This year it was Black Forest Ham & Cheese Scones from one of my favorite NYC spots. Alice’s Tea Cup is a delightful girlie place for tea, coffee, and the most delectable scones in the world (among other breakfast and lunch items.) I often drop by and pick up a scone to take home (they offer a discount for anyone living in the neighborhood, how charming!)
I was thrilled to discover that Haley and Lauren Fox, the sisters who own Alice’s, just published a cookbook filled with all their wonderful recipes. These scones were so easy to whip up and are the most flaky, tender, melt-in-your-mouth goodness imagineable. I served them with Creamed Egg, which is simply a white sauce with hard boiled eggs chopped and stirred in. My Mom made Creamed Egg when we were little and it is still a huge hit in our household. Enjoy and Happy Easter!
Black Forest Ham and Cheese Scones (Makes 10 to 12 scones)
1/4 t. baking soda
1 1/4 t. baking powder
1/2 t. kosher salt
1/2 c. diced sharp cheddar cheese (1/4-in dice)
1/2 c. diced Gruyere cheese (1/4-in dice)
3/4 c chopped sliced Black Forest ham (1/2 in pieces)
1/4 c. minced fresh chives
1 1/4 sticks (10 T.) unsalted butter, melted
1/2 c. buttermilk
Preheat the oven to 425 F. In a large mixing bowl combine the flour, baking soda, baking powder, and salt. Add the cheeses, ham, and chives to the dry mixture and combine thoroughly. Make a well in the center of the dry ingredients and pour the butter and buttermilk into the well. With clean hands, combine the ingredients until all the dry mixture is wet, but do not knead! Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2 inches thick. Cut the disk into pie-shape slices however large you like and lay on a nonstick baking sheet. Bake the scones for about 12 minutes or until lightly browned.