|The Prosciutto, Scallion, and Gruyere Scones are the 4th from the left.|
I have to say, I'm a HUGE fan of these savory scones! They're perfectly savory, salty, and delicious without being too salty! My only regret? The minis are so mini...I want to eat more than one at once!
Prosciutto, Gruyere, and Scallion Scones
from Kitchen Confidante
2.5 cups flour
2 Tbsp sugar
1 Tbsp baking powder
1 tsp kosher salt
1/2 cup butter
2 large eggs
2/3 cups buttermilk
2/3 cup shredded gruyere (I hand grated mine)
1/2 cup chopped prosciutto
1/4 cup grated parmesan, plus extra for sprinkling
1/4 cup chopped green onion (scallion)
2 Tbsp half and half
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry cutter (or two forks, or knives, or a food processor), cut the butter into the flour mixture, until you have course crumbs.
Whisk the eggs lightly and combine with the buttermilk.
Add to the flour mixture and stir until just moist.
In a small bowl, mix together the cheeses, prosciutto, and scallions.
Add this to the batter and mix lightly.
* The dough will be sticky.
On a lightly floured surface, turn the dough out and knead lightly until all the cheese, prosciutto, and scallions are incorporated into the dough.
Roll the dough 3/4 inch thick.
Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10.
Or, you can make mini scones like I did, with a 2" circle cutter. Punch down with the cutter, but do not twist.
Place the scones onto a baking sheet lined with parchment or a silicone mat.
Lightly brush the top of the scones with half and half.
Sprinkle with sea salt.
Place the scones in the freezer for 30 minutes.
*Since I made the scones a few days before and planned to bake them the morning of the shower, I left off the half and half and salt when I froze them, and did that when I took them out of the freezer to bake them. I ended up using an egg wash and left off the salt, since I was afraid that they might be too salty.
Preheat the oven to 400F.
Once the scones are chilled, bake for 20 minutes, or until golden.
I baked my mini scones for about 10 minutes.
Sprinkle with additional parmesan cheese and serve warm.
Since I did this at L's mother-in-law's apartment and I forgot to bring the parmesan cheese with me, I inadvertently left that off. Oops!