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Blue cheese and ham scones with Sriracha crème fraîche
If you revel in delight over a moreish pastry, this one’s for you. Scones were one of the first things Jeremy was taught to make in baking school. As “classic” as they may be, though, they definitely aren’t everyone’s cup of tea. Most scones suffer from being terribly dry or, worse, excessively sweet. These, however, are slicker than your average: generously kissed with crumbled blue cheese, layered with smoky diced ham and paired with a fiery Sriracha creme fraiche. Hungry yet?
SERVES
8
TO
12
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1 cup diced cured ham
- 1 1/2 cups crumbled Danish blue cheese, divided
- 1 cup whole milk
- 1 large egg, for egg wash
- 1 tablespoon buttermilk
- Pinch of salt
- Sriracha Crème Fraîche, recipe follows
Sriracha Crème Fraîche
- 1/2 cup whipping (35%) cream
- 1 tablespoon buttermilk
- 1 teaspoon Sriracha sauce
Directions
- In a small bowl, whisk together flour, sugar, baking powder and 1 teaspoon salt. Add cubed butter. Using a fork or pastry cutter, mix until the butter is the size of peas. Add ham and 1 1/4 cups blue cheese, and toss until well coated. In two batches, add milk, stirring well after each addition, until a dough forms. Using your hands, shape the dough into a 22 centimeter disc. Cover with plastic wrap and refrigerate for at least two hours.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. In a small bowl, combine egg, buttermilk and pinch of salt. Brush dough with egg wash.
- Using a sharp knife, cut dough into triangles and place on prepared baking sheet, spacing at least five centimeters apart. Sprinkle the remaining blue cheese overtop the triangles.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Remove pan from oven and transfer scones to a wire rack to cool for 10 to 15 minutes. Serve with Sriracha crème fraîche.
For the Sriracha:
- In a small jar, combine whipping cream and buttermilk. Secure lid and shake to combine. Let sit in a warm, dark place for 24 to 36 hours.
- When ready, the mixture should appear slightly thick (it will thicken more once chilled). Refrigerate for at least four hours. Add Sriracha and stir well. Keeps in the refrigerator for up to one week.
