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BLUE CHEESE AND HAM SCONES WITH SRIRACHA CRÈME FRAÎCHE

Makes 1 dozen small or 8 regular scones

If you revel in delight over a moreish pastry, this one’s for you. Scones were one of the first things Jeremy was taught to make in baking school. As “classic” as they may be, though, they definitely aren’t everyone’s cup of tea. Most scones suffer from being terribly dry or, worse, excessively sweet. These, however, are slicker than your average: generously kissed with crumbled blue cheese, layered with smoky diced ham and paired with a fiery Sriracha creme fraiche. Hungry yet?

WHAT YOU NEED:

  • 3½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2½ tsp baking powder
  • 1 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 1 cup diced cured ham
  • 1½ cups crumbled Danish blue cheese, divided
  • 1 cup whole milk
  • 1 large egg, for egg wash
  • 1 tbsp buttermilk
  • Pinch of salt
  • Sriracha Crème Fraîche, recipe follows

WHAT YOU DO:

  1. In a small bowl, whisk together flour, sugar, baking powder and 1 tsp salt. Add cubed butter. Using a fork or pastry cutter, mix until the butter is the size of peas. Add ham and 1¼ cups blue cheese, and toss until well coated. In two batches, add milk, stirring well after each addition, until a dough forms. Using your hands, shape the dough into a 9-inch disc. Cover with plastic wrap and refrigerate for at least 2 hours.
  2. Preheat oven to 375°F. Line a baking sheet with parchment paper. In a small bowl, combine egg, buttermilk and pinch of salt. Brush dough with egg wash.
  3. Using a sharp knife, cut dough into triangles and place on prepared baking sheet, spacing at least 2 inches apart. Sprinkle the remaining blue cheese overtop the triangles.
  4. Bake in preheated oven for 30 to 35 minutes, until golden brown. Remove pan from oven and transfer scones to a wire rack to cool for 10 to 15 minutes. Serve with Sriracha crème fraîche.

SRIRACHA CRÈME FRAÎCHE

Makes about ½ cup

WHAT YOU NEED:

  • ½ cup whipping (35%) cream
  • 1 tbsp buttermilk
  • 1 tsp Sriracha sauce

WHAT YOU DO:

  1. In a small jar, combine whipping cream and buttermilk. Secure lid and shake to combine. Let sit in a warm, dark place for 24 to 36 hours.
  2. When ready, the mixture should appear slightly thick (it will thicken more once chilled). Refrigerate for at least 4 hours. Add Sriracha and stir well. Keeps in the refrigerator for up to 1 week.