Recipe Notes
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These scones can be prepared ahead to serve for breakfast or brunch. Just cover the cut, unbaked scones tightly with plastic and chill in the fridge overnight before baking.
Ingredients
- 2½ cups (313g) reclamation gluten-free pastry flour blend
- ¾ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp (12g) granulated sugar
- 1 tbsp (15g) baking powder
- ¾ tsp (4.7g) table salt
- 1 cup (100g) finely shredded extra sharp cheddar
- ¾ cup (110g) finely chopped ham
- 3 tbsp chopped scallions
- 1 large (50g) egg
- ½ cup + 2 tbs (150g) buttermilk
- 10 tbsp (142g) unsalted butter, cold, cut into ½ inch cubes, divided
- for the egg wash: 1 large (50g) egg beaten with 1 tsp (5g) milk
Directions
Step 1
In a small bowl or glass measuring cup, whisk together the egg and buttermilk until combined; set aside in fridge.
In a large bowl, whisk together the flour, garlic powder, pepper, sugar, baking powder, and salt until well combined.
Add half of the cubed butter and toss with the flour to coat. Rub the butter into the flour mixture with your fingertips until the butter is fully incorporated and the mixture resembles a coarse meal, with no visible pieces of butter remaining.
Add the remaining butter cubes and toss to coat with the flour mixture. Use your fingertips to flatten the cubes into large, thin flakes, then work the mixture briefly with your fingertips to break up the butter flakes until they are about the size of cornflakes.
Step 2
Add the finely shredded cheddar and toss with the flour mixture until evenly combined. Stir in the ham and chopped scallions.
Make a well in the middle of the dry ingredients and pour in the buttermilk and egg mixture. Use a spatula to stir the mixture, gently swirling the wet ingredients to gradually incorporate flour from the edges until a shaggy, dry dough forms with only a few pockets of dry flour.
Transfer dough to the fridge and chill for 20 minutes. This gives the flour blend time to hydrate and makes the dough easier to shape.
Step 3
Turn the dough out onto a floured silicone pastry mat or other work surface, then flour the top of the dough and your hands. Pat the dough down to flatten it, then fold it in half, brushing away any excess flour. Repeat for a total of 6 folds.
Baking Tip —
Use a bench scraper to loosen the dough from the work surface before folding, and dust the work surface and dough with additional pastry flour as needed, brushing off any excess with a pastry brush to avoid incorporating too much extra flour.
Divide the dough evenly in half, then form into two circles that are 1-inch thick, and about 5 - 6 inches in diameter. Cut each circle into 6 equal wedges, for 12 total scones.
Arrange the cut scones on a parchment-lined sheet pan, spacing at least 1 inch apart. Transfer to the fridge and chill for at least 20 minutes, or up to 24 hours (tightly wrapped). Pre-heat oven to 400° while the scones chill.
Step 4
When ready to bake, brush the tops of the scones with the egg wash, then bake for 18 - 22 minutes, or until golden brown and the internal temperature registers about 204°.
Let the scones cool for 15 minutes before serving–this gives the starches time to set and improves their texture.
