This recipe for green chile cheddar ham scones was in the most recent issue of Edible Santa Fe * Albuquerque * Taos magazine. I adapted it just a bit from the original recipe contributed by the New Mexico Pie Company, located in Albuquerque. Great pies, nice folks. You can make these to eat as soon as you bake them. They also freeze well, but warm them up in the oven (350 F, about 10 minutes). As with all breads, microwaving it doesn’t do it any favors!
Green Chile Cheddar Ham Scones
from New Mexico Pie Company in Edible Santa Fe * Albuquerque * Taos, December 2014-January 2015 issue
2 cups plus 2 tablespoons all-purpose flour
1 3/4 teaspoons baking powder
3/4 teaspoon sea salt (original recipe called for 1 tsp.)
pinch cayenne powder
6 ounces cold butter, diced
2 eggs, beaten lightly
3 ounces cold heavy cream
1/4 pound sharp cheddar, diced
1/4 pound hot green chile, drained *
1/4 pound Black Forest ham, diced *
egg wash (beat 2 tablespoons water into one egg)
Preheat the oven to 375 F. Line a large baking sheet with parchment paper. Combine the flour, baking powder, sea salt, and cayenne. Mix well. Add the cold butter and mix on low until butter is pea-sized. In a separate bowl, mix together the cheddar, chile, and ham. Add the heavy cream and eggs and mix just until all are incorporated. On a floured parchment, gently form dough into a 1-inch thick rectangle or circle. Cut to desired size and brush with egg wash. Bake until golden brown and slightly firm to the touch, 18-20 minutes (I found they needed about 25 minutes).
Notes: I used a 4-ounce can of green chilies, drained. I didn’t have Black Forest ham, so used regular ham and it was fine. I made the dough into a circle and cut into 6 wedges—they scones were very large—a substantial breakfast! Try sprinkling shredded cheese on top the last 5 minutes of baking. This would also make a lovely lunch or brunch–just add a side of fruit or a salad.
New Mexico Pie Company
4003 Carlisle Blvd. NE