Horseradish Cream Dipping Sauce
1

Heat oven to 400° F. Line a baking sheet with silpat or parchment paper and set aside.

2

In a mixing bowl, stir together the flour, baking powder, salt, baking soda and black pepper.

3

Using a pastry blender or your hands, cut the butter into the flour mixture until the mixture looks like fine crumbs.

4

In a separate small bowl, whisk together the egg yolk, milk and the horseradish. Pour into the flour mixture and stir until just combined.

5

Gently fold in the ham, shredded cheese, and scallions.

6

Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle). Cut the dough into 8 triangle wedges and place them on the small baking sheet.

7

Lightly brush the tops of the scones with the egg white. Add a little additional shredded cheese and black pepper to the tops.

8

Bake for 15-17 minutes, or until golden. Let the scones cool on the baking sheet for 1 minute, then transfer onto a wire rack to continue cooling.

Horseradish Cream Sauce
9

Mix together ingredients until combined.

Category,

Ingredients

Horseradish Cream Dipping Sauce

Directions

1

Heat oven to 400° F. Line a baking sheet with silpat or parchment paper and set aside.

2

In a mixing bowl, stir together the flour, baking powder, salt, baking soda and black pepper.

3

Using a pastry blender or your hands, cut the butter into the flour mixture until the mixture looks like fine crumbs.

4

In a separate small bowl, whisk together the egg yolk, milk and the horseradish. Pour into the flour mixture and stir until just combined.

5

Gently fold in the ham, shredded cheese, and scallions.

6

Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle). Cut the dough into 8 triangle wedges and place them on the small baking sheet.

7

Lightly brush the tops of the scones with the egg white. Add a little additional shredded cheese and black pepper to the tops.

8

Bake for 15-17 minutes, or until golden. Let the scones cool on the baking sheet for 1 minute, then transfer onto a wire rack to continue cooling.

Horseradish Cream Sauce
9

Mix together ingredients until combined.

Single Batch Ham and Gruyère Scones