Ham scones

by | May 3, 2016 | Breads, buns & biscuits

Leftover Easter ham usually gives plenty to think about, its using up usually puts your creativity to the test. This year I ground the leftover cooked, smoked ham, divided into 100 g/3,5 oz portions and I put them in the freezer. Last week a bag of ham got into my hands and I thought scones would be a good base to serve ham in a different way.

I prepared a yeast butter dough and let it rise in the fridge overnight. The ham was seasoned with sautéed scallions because these bright color vegetables are now growing in our garden, and I wanted a hit of less-intense onion flavor. I folded the dough with the so called simple-double folding technique, so scones became light and flaky.

Ham scones
Ham scones – photo: zserbo.com

Scones are generally cut out from a 2-3 cm / 1 inch thick dough, so you may wonder why the dough has to be rolled out only 1 cm / 1/3 inch thick in this case. The reason lies in the buttery, laminated structure of the dough, which triples in size during baking. If you cut out thicker and smaller scones, the layers will slide and slope, and scones will look like the leaning tower of Pisa.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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