Description
These scones are sure to impress at any brunch!
Ingredients
- 1 cup cooked prosciutto (diced**)
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 cup chopped chives (**)
- 1 cup shredded Tilllamook cheddar cheese (**)
- 1 1/3-1 1/2 cups heavy cream (additional heavy cream to brush tops)
- black pepper
Instructions
- Place oven racks in the upper third of the oven and preheat oven to 425 degrees F. Line two baking sheets with a silicone liner or parchment paper and set aside.
- In a medium skillet, cook your diced prosciutto until cooked through. Remove and drain on paper towels.
- In a medium bowl, whisk together flour, baking powder, salt, chives, cheddar cheese and cooked prosciutto. Mix gently.
- In a liquid measuring cup measure 1 1/3 cups heavy cream. Slowly begin pouring the cream mixture into the flour mixture, using a silicone/rubber spatula toss gently until a cohesive dough forms.
- Add an additional 2-3 tbsp of heavy cream if needed.
- Dump the dough onto a lightly floured work surface. Gently fold the dough over a few times and then split into 2 disks.
- Pat each disk down gently to ensure they're even and about 1" thick. Cut each disk into 8 even triangles for small Scones (yields 16) or each disk into 4 (yields 8 large Scones)**See note below about freezing (I prefer freezing before baking)
- Place 1-inch apart on the prepared baking sheets and brush tops of scones with heavy cream and a few grinds of fresh black pepper. (if freezing, wait to do this step until you remove from freezer)
- Bake for 18-22 minutes or until golden brown and cooked through. Swap trays at the halfway point to ensure even baking and browning on top.
- Remove from oven. Let cool on cooling racks and enjoy!
Notes
I actually like to freeze my scones ALL the time! Even if it's just for 30 minutes to firm up a bit. Freezing them helps to create a more tender, flaky scones as the gluten is loosened.
Make ahead. Go through all the steps except baking and brushing tops. Once you have cut the scones, you can freeze on the baking sheet until firm then toss them into a ziplock bag to store. Anytime you want a fresh scone, pop into the oven, brush tops and bake!
Feel free to substitute bacon for the prosciutto, prepare the same way.
If you don't have fresh chives, you can substitute dried chives, same amount or feel free to use green onions.
I love sharp cheddar cheese but any cheese you have on hand will from Monterrey jack to goat cheese! Feel free to experiment.