scones

Prosciutto and Cheddar Scones

We have new neighbors, and I wanted to welcome them to our neighborhood with something to snack on while they’re unpacking their mountain of boxes. Something that’s portable, filling, and could be eaten for breakfast, lunch, or dinner. Scones hit all of those sweet spots, in my humble opinion.

 These are not your average scones. You know the kind that I’m talking about, scones that are as dry as Southern California (what El Nino) and requires a big cuppa coffee, or tea, to choke them down. These are super moist and delicious.

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8 ½ ounces (2 cups) of unbleached all-purpose flour

1 tbsp. baking powder

3 oz. (1/3 cup) grated cheddar cheese (I used Cotswald Cheddar and Chive)

3 oz. (1/3 cup) chopped prosciutto

¼ tsp. kosher salt

2 oz. (1/4 cup) cold butter, cut into pieces

2 large eggs (separate the yolk and white of one egg, reserve both)

7 oz. (3/4 cup + 2 tbsp.) heavy cream

1 tbsp. water

Line a baking sheet with parchment paper, or lightly grease. Preheat the oven to 425-degrees.

In a large bowl mix the flour, salt, and baking powder.

Cut the butter into the flour with your fingers. Work quickly so it stays somewhat cold.

Beat the egg and one yolk together until well integrated (the white will be reserved to brush the tops before baking).

Add the cheese and prosciutto to the flour bowl and mix.

Pour the cream and egg into the flour mixture.

Using a fork, combine all of the ingredients.

Put a dusting of flour on your right hand and finish mixing with your hand.

The dough will be quite sticky.

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Place the dough ball on a floured surface and push down with the palm of your hand (lightly floured) until you have a rectangle about ½ thick.

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Cut the rectangle into squares and then cut each square in half diagonally, so you have triangles.

Whisk the reserved egg white with a tbsp. of water.

Brush the tops of the scones with the egg white and water mixture.

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Bake for approx. 15 minutes until they’re golden brown. (time depends on your oven, so refer to photo). Enjoy!

Eat well!

April