Leeks are the secret star of these savory ham and cheese scones.
½ cup Parmesan, grated7 Tbsp. cold unsalted butter, cut into cubes1 egg, lightly beaten with a little milk or water, for the egg washTrim the roots and the tough green stalks and outer layer from the leeks. Cut the leeks in half lengthwise and run under cool water to rinse, peeling back the layers to get inside where the grit is lodged. Slice the leeks crosswise into 1⁄4-inch slices and drop into a bowl of cold water for about 10 minutes. All the dirt will fall to the bottom.
Reprinted with permission from The Violet Bakery Cookbook by Claire Ptak, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Kristin Perers. Buy the full book from
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