Gruyere Prosciutto Scones
by Brian Hart Hoffman - Baked From Scratch, Vol. 3
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablesppon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup cold unsalted butter grated
- 1/2 cup Gruyere cheese grated
- 1/4 pound Prosciutto chopped
- 2 tablespoons fresh dill chopped
- 1 cup whole milk
- 2 large eggs divided
- 1 tablespoon heavy whipping cream
Garnish
- sea salt
- ground black pepper
- butter to serve
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper
- In a large bowl, whisk together flour, sugar. baking powder, salt and pepper. Add cold butter and Gruyere, tossing to coat. cover and freeze for 15 minutes. Stir in prosciutto and dill.
- In a small bowl. whisk together milk and 1 egg. Add milk mixture to flour mixture, stirring and folding just until moistened. Turn out dough onto a heavily floured surface. using well-floured hands, kneed dough 5 to 10 times, about 1 minute. Shape dough into 8 inch circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place about 1 1/2 inches apart on prepared pan.
- In a small bowl, whisk together cream and remaining 1 egg. 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 with butter.