Ham and Blue Cheese Scones

Ham and Cheese Scones Ham and Cheese Scones Ham and Cheese Scones

There’s few things in life we enjoy more than a buttery, flaky, well crafted scone. Warm and crispy from the oven, smothered in butter or savory whipped cream… it’s essentially the epitome of indulging yourself on a lazy morning.

If blue cheese isn’t your thing, these babies just might make you a fan for life. Their flavor profile is gentle yet undeniably cheesy, and combined with the ham it makes a perfect combo for tea time. We used a rosemary-infused sea salt in ours, but regular sea salt will do. Cut them in half, and they’d make for great little sandwiches, too!… 

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JAMMY BARLEY SCONES

JAMMY BARLEY SCONES
There’s hardly a cozier way to spend a numbingly cold February morning than watching the snow fall and gust outside while you sip coffee with a homemade scone. You can almost feel the warmth, right? It’s been a particularly cold month in Ottawa (Ontario, really) and I’ve taken to chaining myself, willingly, to the kitchen to experiment with different types of flour. There have been many (literal) flops and even more disappointments but it’s fun and interesting to play with the science of baking just the same. And let’s be real – I don’t mind eating the piles of not-quite-right chocolate chip barley cookies.

JAMMY BARLEY SCONES
These scones make use of one of my favourite flours, barley. It’s got an almost creamy texture when used in baked goods and a distinctive sweetness that makes it ideal for so many baking projects. Though it can usually be swapped in cup for cup in non-yeasted recipes (cookies, quick breads, brownies, scones etc) it requires a gluten boost from other flours to create high-rising breads and doughs. I’ve blended it with All Purpose flour in these Jammy Barley Scones for a bit of a richer, denser texture. They are perfect dipped into your morning coffee, your evening tea or as a mid-afternoon pick me up (and boy, as a pregnant lady I have really come to love that mid-afternoon sweet treat).
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flaky red currant and chevre scone with cardamom + black pepper

FLAKY RED CURRANT CHEVRE SCONES WITH BLACK PEPPER AND CARDAMOMFLAKY RED CURRANT CHEVRE SCONES WITH BLACK PEPPER AND CARDAMOMWhen I first laid eyes on these red currants at the farmers market, their crimson skins gleaming like tiny rubies, I knew I had to have them. Though often used to make curds or preserves, I prefer to use them in baking, like these Flaky Red Currant and Chevre Scones, allowing their tartness to shine and mellow out the butter and sugar. These scones are perfectly balanced with a flaky, buttery pastry, creamy and tangy chevre strewn throughout, tart currants and spicy black pepper.  The addition of ground cardamom adds a warm sweetness that won’t stand out immediately, but I feel would be lacking without it. Snach up the last of the red currants at the market and toss them into something sweet – you won’t be disappointed! … 

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