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Cheesy corned beef is stuffed inside the crumbly scones. Can life get any better than this ?
“I’m hungry…I’m hungry”. That’s what my 2-year old says when he wakes up almost every morning. We usually greet him and say good morning, but he doesn’t beat around the bush. “Can I be hungry?” or “Can I hungry with you?” The boy LOVES to eat. He can really eat too. He is the sweetest and most adorable when he is himself (read: fully fed). It’s not uncommon for him to be screaming while we are on our way home from somewhere because of hunger. His sister would say something like this “Mom…can you please feed my brother?” He is only two and I can barely keep up with his appetite. Frankly, I love to watch him eat too because he just gives you that impression that whatever he’s eating, it’s delicious 🙂
I know some people can’t eat much or can’t eat at all first thing in the morning and just need their shots of caffeine straight to the brain. I’m on the other hand (apparently my boy too), a crabby woman if I don’t get my dosage of food. It’s something that I look forward to in the morning no matter what. It doesn’t have to be fancy, but something hearty. I have a thing for scones. Every time I see one, I hardly pass it up. This past weekend, the kids were sleeping in (YAY!! usually they woke up early). We got to sleep in too. I woke up feeling renewed and decided to make some scones stuffed with corned beef hash and cheese for brunch using HORMEL® MARY KITCHEN® Hash. Even my two kids who aren’t crazy about bread, eat this cheesy corned beef hash scones in a flash.
I’m very happy with how they turned out. Slightly sweet scones with savory and cheesy filling. I’ve made scones several times and I have to admit, this round gave me the best result. Nice crust on the outside, soft and crumbly inside. Seriously, life can’t be any better.
The ultimate cheesy corned beef hash scones (16 scones)
- 2 cups of all purpose flour
- 2 tsp of baking powder
- 3/4 tsp of salt
- 1/3 cup sugar + more for sprinkle
- 6 Tbsp cold butter dice into small pieces
- 1/2 cup buttermilk + more to brush the scones
- 1 egg
- Powdered sugar for dusting
- Cooking oil to "oil" your palms preferrably neutral tasting
- 10 oz Hormel corned beef hash
- 2 cups or more of shredded cheddar cheese
- Preheat oven to 375 F. Line your baking sheets with parchment paper. Place the flour, baking powder, salt and 1/3 cup sugar in a large mixing bowl. Stir to mix everything. Add in the pieces of cold butter. Use your hands to rub the butter into the flour until you get coarse crumbs type mixture. Make a well in the middle of the bowl. Crack in egg and pour in buttermilk. You may use your clean hands or spoon to mix the egg with the milk and then slowly mix the flour in. The dough will be at the wet and sticky side (Please DON'T BE ALARMED!)
- Dust your hands with some powdered sugar and dust your working surface with some powdered sugar. I don't want to dust with flour because all that does is making the scones tougher and drier. Work the dough until you get a smooth surface, but it will still be a little wet. Wash your hands and then rub some cooking oil on both palms. Divide the dough into 4 equal sizes. Shape them into balls. Pick up on dough and flatten into about 4 to 5-inch disc, about 1/2-inch in thickness (make sure your hands are still nicely greased at this point). Repeat with the rest of the dough
- Working with one flattened dough at a time, sprinkle with about 1/2 cup of cheese on the dough, leaving about 1/2-1 inch around the edge. Top evenly with half of the corned beef hash and then sprinkle with another 1/2 cup of cheese. Try to spread the filling out evenly. Gently pick up another flattened dough and place on top of the cheese. Seal the edge and use your hand to lightly pat around the edge to give you a roughly smooth round. Repeat with the other two doughs. You will get two large scones. Brush the top of the scones with some buttermilk and then sprinkle with some sugar on top
- Place them into the oven and bake for the next 20-35 minutes. It takes about 35 minutes on mine to get them to be nicely golden brown. So, watch your oven, you may not need that long
- Once they are golden brown, pull them out from the oven and let them rest for 10 minutes before slicing. I recommend slicing them only when you ready to serve them. It helps to keep the inside moist. You can always wrap them in aluminum foil to keep it warm and then slice them later. They are best served when warm
Trust me, this was one of the parts I look forward to the most, cutting them. It’s like revealing a surprise for the first time 🙂 and just seeing those scones crumbled made my day.
..and pouring that milk into the tea was my second photography obsession. Just thought I got it off my chest!
That first bite into the warm cheesy corned beef hash scones hit pretty much all the right spots inside the mouth.
This was where I got HORMEL® MARY KITCHEN® Hash product at the canned meat aisle of Walmart
The next time you are thinking breakfast or brunch, don’t forget HORMEL® MARY KITCHEN® Hash and use their coupons to save you $1.00 on the purchase of any two (2) HORMEL® MARY KITCHEN® Hash products. Coupon is valid from Feb 18,2016 to March 17,2016.
Now I would love to see #HowDoYouHash ? 😉