Breads & Bakingcoleycooks5.0
Prosciutto and Goat Cheese Scones with Whipped Strawberry Butter
These buttery, tender scones are studded with savory prosciutto and creamy pockets of goat cheese. Topped with a cloud of whipped strawberry butter, these scones make an impressive spring breakfast or brunch addition.
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 50 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- spatula
- pan
- baking sheet
- knife
- oven
📝 Preparation Steps
1
To make the scones
2
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder to make the dry mix.
sugar3 tablespoonsKosher salt1 teaspoon½ cup unsalted butter ( (1 stick) cold, cut into cubes)½ cup unsalted butter ( (1 stick) softened)salt1 Pinchbaking powder1 tablespoon
3
Add the cold, cubed butter and use a pastry cutter, fork, or your fingertips to work it into the dry mixture. Press and break down the butter until the mixture resembles coarse crumbs with pieces about the size of peas. It’s okay if some are slightly larger or smaller—just be sure to work quickly so the butter stays cold, which will help create a flaky texture in the final scones.
4
Sprinkle in the chopped prosciutto and use your fingers to gently separate and toss the pieces so they don’t clump together.
prosciutto (finely chopped)4 ounces
5
Crumble the goat cheese into large chunks and fold it gently into the mixture. The pieces should remain fairly intact so they melt into creamy pockets when baked.
goat cheese (cold)4 ounces
6
In a small bowl, whisk together the eggs and milk.
large eggs2
7
Make a well in the center of the dry ingredients and pour in the egg mixture. Use a rubber spatula to gently stir until the dough just comes together—avoid overmixing.
8
Line a baking sheet with parchment paper. Transfer the dough onto the sheet and divide it in half. Shape each portion into a 6-inch round. Brush the tops with a bit of milk, then slice each round into 6 wedges using a large, clean knife. Gently separate the wedges so they aren’t touching. Place the pan in the freezer for ⏱️ 30 minutes to chill.
9
Preheat the oven to 400°F (200°C). Bake the scones for about ⏱️ 20 minutes, or until golden brown. Let cool slightly on the pan, then serve warm with strawberry butter.
10
To make the strawberry butter
11
In a medium bowl, use an electric mixer to whip the softened butter, strawberry preserves, and a pinch of salt until light and fluffy.
Kosher salt1 teaspoon½ cup unsalted butter ( (1 stick) cold, cut into cubes)½ cup unsalted butter ( (1 stick) softened)salt1 Pinch
12
Transfer to a ramekin or serving bowl. The strawberry butter can be made up to 3 days ahead and stored in the fridge—just let it come to room temperature before serving.
Nutrition Facts
calories
353 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
7 g
sodium Content
420 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
80 mg
carbohydrate Content
31 g
saturated Fat Content
13 g
unsaturated Fat Content
8 g
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