Gruyère Prosciutto Scones

These Gruyère Prosciutto Scones are soft and flaky, and loaded with the nutty flavor of Gruyère cheese and the salty flavor of Italian dry-cured ham.

Fresh from the oven, these ham and cheese scones ooze cheese when you break them apart. I took "just a taste" of one while it was still warm, and didn't stop until I'd polished off an entire scone.

These Gruyère and prosciutto scones also include lots of black pepper as well as fresh dill. They take ham and cheese to another level. It's no secret how much I love Gruyère. I always keep a couple of packages in my cheese drawer for melty cheese emergencies.

For the prosciutto, if you can find the chopped prosciutto that is not thinly sliced definitely go for that. Otherwise, just dice the thinly sliced Italian ham. I found a package of Boar's Head diced prosciutto at Ralph's (Kroger), which worked out perfectly.

One of the tricks to achieve the flaky and tender crumb in these scones it grating super cold butter on a coarse grater (like cheese) rather than cutting it into the flour. You keep the grated butter in the refrigerator until you are ready to assemble the dough.

Serve these scones warm, fresh from the oven. Wrap any leftovers individually in plastic wrap, and freeze in freezer bags. Rewarm thawed and unwrapped scones in the microwave for about 20 seconds. If you want, split them and spread them with salted butter. Killer good.

These make the best portable breakfast! Wrap a warmed and buttered scone in foil and take it to work or school, and enjoy a nice, warm, and cheesy treat first thing in the morning.

This month the Baking Bloggers, a group created by Sue of Palatable Pastime, are baking biscuits (American) and scones. Be sure to check out the rest of the #BakingBloggers recipes for biscuits and scones.

scones, gruyère, prosciutto, breakfast, biscuits

Breakfast, tea, pastry

British

Yield: 8 sconesAuthor: Karen Kerr

Gruyère Prosciutto Scones

ingredients

• 3 cups (375 grams) all purpose flour
• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon (50 grams) baking powder
• 3/4 teaspoon (2.25 grams) kosher salt
• 1/2 teaspoon (1 gram) freshly ground black pepper
• 1/2 cup (113 grams) cold unsalted butter, grated (keep cold)
• 1/2 cup (50 grams) grated Gruyère cheese
• 1/4 pound (115 grams) prosciutto, chopped 
• 2 tablespoons ( 4 grams) chopped fresh dill
• 1 cup (240 grams) whole milk
• 2 large eggs (100 grams) divided
• 1 tablespoon (15 grams) heavy cream
• Sea salt and freshly ground black pepper

instructions

1. Heat the oven to 400 degrees F. Line a baking sheet with parchment. 
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper. Add the butter and cheese, and toss to coat. Cover the bowl and place it in the freezer for 15 minutes. Add the prosciutto and dill and stir. 
3. In another bowl, whisk together the milk and one of the eggs. Add this mixture to the flour, butter, and cheese mixture and fold until just combined. Turn the dough out onto your floured work surface and, using floured hands, give the dough a few kneads to bring the dough together. Pat the dough into an 8 inch circle. Using a bench knife, cut the dough, like a pie, into 8 wedges. Transfer the wedges to the parchment lined baking sheet, placing them about an inch apart. 
4. Whisk together the remaining egg and the cream and brush it onto the scones. Sprinkle the scones with sea salt and freshly ground black pepper. 
5. Bake the scones for 15 to 17 minutes, until golden brown. Let cool for about 5 to 10 minutes before serving. 

https://www.karenskitchenstories.com/2018/09/gruyere-prosciutto-scones.html

Karen's Kitchen Stories

This recipe was adapted from Bake from Scratch, March/April 2018

Enjoy the rest of the Baking Bloggers' recipes. They all look so good:

• Blueberry Drop Scones by Simply Inspired Meals
• Breakfast Biscuits by Sid's Sea Palm Cooking
• Carrot Cake Scones by Caroline’s Cooking
• Cheesy Garlic Jalapeno Drop Biscuits by Jonesin' For Taste
• Chipa Argolla by Sneha’s Recipe
• Chipas by A Day in the Life on the Farm
• Gruyère Prosciutto Scones by Karen's Kitchen Stories
• Lemon Blueberry Biscuits by Jolene's Recipe Journal
• Orange Pecan Biscuits by Palatable Pastime
• Sour Cream & Chive Jumbo Biscuits by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Spiced Pumpkin Scones by The Redhead Baker
• Very Cinnamon Scones by Hardly A Goddess