A sophisticated reboot of the classic ham and cheese coupling, these savory Gruyère Prosciutto Scones pair nutty Gruyère and fresh dill with the salty punch of prosciutto. Find more quick bread recipes in our Bread 2020 special issue!
Gruyere Prosciutto Scones
Makes 8 scones
- 3 cups (375 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (1 gram) ground black pepper
- ½ cup (113 grams) cold unsalted butter, grated
- ½ cup (50 grams) freshly grated Gruyère cheese
- ¼ 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 whipping cream
- Garnish: sea salt, ground black pepper
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and pepper. Add cold butter and Gruyère, tossing to coat. Cover and freeze for 15 minutes. Stir in prosciutto and dill.
- In a small bowl, whisk together milk and 1 egg (50 grams). Add milk mixture to flour mixture, stirring and folding just until moistened.
- Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Shape dough into an 8-inch circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place about 1½ inches apart on prepared pan.
- In a small bowl, whisk together cream and remaining 1 egg (50 grams). Brush egg wash onto scones. Sprinkle with sea salt and pepper, if desired.
- Bake until golden brown, 12 to 17 minutes. Let cool slightly; serve warm.