HAM AND CHEESE SCONE SANDWICHES

Ham and Cheese Scone Sandwiches image

Provided by Molly Yeh

Time 1h45m

Yield 9 servings

Number Of Ingredients 17

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1 1/2 cups (210 grams) all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
Roasted Garlic, recipe follows
1/2 cup sour cream
1 large egg, beaten
2 tablespoons unsalted butter, cold and cubed
3 tablespoons chopped fresh chives
1 tablespoon heavy cream
1 teaspoon flaky salt
3 tablespoons apricot jam
1/2 pound sliced deli honey ham
1/4 pound sliced sharp white cheddar
1 head of garlic
Olive oil

Steps:

For the scones: Preheat the oven to 375 degrees F.
Combine the flour, sugar, baking powder, baking soda and kosher salt in a large bowl and whisk together. In the bowl with the Roasted Garlic, add the sour cream and egg. Whisk together and set aside.
Using your fingers or a pastry blender, cut the butter into the flour mixture until it forms pea-size bits. Toss in the chives. Add the sour cream mixture and mix just until a sticky dough forms. Turn the dough out onto a liberally floured counter and press together to form a 6-by-6-inch square. Trim each side (keep the trimmings and bake off for a little snack) and cut into 9 squares. Place on a parchment-lined baking sheet. Brush the tops with heavy cream, sprinkle with flaky salt and bake until lightly browned and crackly on top, 15 to 20 minutes.
For the sandwiches: Split open the scones and toast the insides on a griddle or pan. Spread about 1/2 teaspoon of the apricot jam on each of the toasted sides. On the bottom halves, layer on the ham, cheese and then the tops of the scones and eat right away.
The scones will keep for a couple days in a plastic bag or airtight container at room temperature. Toast and spread with butter or jam.
Preheat the oven to 325 degrees F.
Slice off the top of the head of garlic, drizzle with olive oil and wrap in foil. Roast for about an hour. Remove from the oven and allow the garlic to cool inside the foil. When cool, open the foil and squeeze the roasted garlic from each clove into a small bowl.