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For scones
4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter
6 ounces coarsely grated extra-sharp Cheddar (about 1 1/2 cups)
1 cup whole milk
2/3 cup heavy cream
1 stick (1/2
cup) unsalted butter, softened
3 tablespoons coarse-grained mustard
3 tablespoons honey
6 large soft-leafed lettuce leaves such as Bibb
1/2 pound very thinly sliced cooked ham
Preheat oven to 425°F. and butter a large baking sheet.
Make
scones:
Into a large bowl sift together flour, baking powder, and salt. Cut butter into
small bits and with your fingertips or a pastry blender blend into flour mixture
until mixture resembles coarse meal. With a fork stir in Cheddar. Add milk and
cream, stirring until just combined. Transfer mixture to a floured surface and
with floured hands knead until it forms a dough. Roll out dough into a 12-inch
round (about 1/2 inch thick). Using a 2-inch fluted round cutter cut out scones
and arrange about 1/2 inch apart on baking sheet. Gather and gently re-roll
scraps. Cut out more scones and arrange on baking sheet.
Bake scones
in middle of oven until pale golden, about 12 minutes, and transfer to a rack to
cool. Scones may be made 1 day ahead and kept in an airtight container at cool
room temperature.
In a small
bowl stir together butter, mustard and honey. Tear each lettuce leaf into 4
pieces. Split scones and spread each split side with honey-mustard butter. Make
sandwiches with scones, lettuce, and folded slices of ham.
Makes about
24 small sandwiches. |
