Savory Scones with Gruyere, Prosciutto and Green Onion | www.kitchenconfidante.com

Simple Sundays | Savory Scones with Gruyere, Prosciutto and Green Onion

Savory Scones with Gruyere, Prosciutto and Green Onion | www.kitchenconfidante.com
Simple Sundays | Savory Scones with Gruyere, Prosciutto and Green Onion

Savory Scones with Gruyere, Prosciutto and Green Onion | www.kitchenconfidante.com

Do you remember your first scone? I certainly do. I was a junior in high school, and in a cafe in Sydney. I had somehow gotten the nerve to ask my dad if I could take a summer trip with my high school to Australia…a long shot, I had assumed. To my incredible surprise, he said yes, and I found myself on a two week trip to Oz, with a jaunt in Honolulu along the way. I was beyond grateful.

Looking back, perhaps my parents were relieved to have me out of their hair for half a month.

Savory Scones with Gruyere, Prosciutto and Green Onion | www.kitchenconfidante.com
Savory Scones with Gruyere, Prosciutto and Green Onion | www.kitchenconfidante.com

Anyway, back to scones. It was one of my first evenings in Sydney, and my friend Anna and I were in search of an evening snack. We wandered the city, chilly as their summer months should be. We found ourselves at a cafe, drawn in by the display of baked goods and the promise of hot chocolate. The scones drew me in – I had never had one, and as I took my first bite, I found a new love. When I think about it, I doubt that any of the treats at the bakery could have been fresh at 9 o’clock in the evening, but I didn’t know any better, nor did I think any less of the scones. They were sweet, light, and heavenly.

Savory Scones with Gruyere, Prosciutto and Green Onion | www.kitchenconfidante.com

Lately, I’ve been taken by the notion of a savory scone. I do love a sweet scone, of course, but I was dreaming of Savory Scones with Gruyere, Prosciutto and Green Onion. A scone that would be nibbled with tea or coffee with brunch, or one that could even be paired with an earthy red wine (later in the evening, naturally). As I kneaded the dough to incorporate the salty prosciutto and velvety gruyere, it reminded me of that first scone encounter.

This savory scone is best, of course, fresh out of the oven, the salty bite reminding me of savory gougeres and scallion buns from the bakeries in Chinatown more than the sweet scone I first tasted in Sydney. But it heightened my love for scones over all – savory or sweet, I’ll take them all.

Savory Scones with Gruyere, Prosciutto and Green Onion | www.kitchenconfidante.com

Savory Scones with Gruyere, Prosciutto and Green Onion

Makes 10 scones | Prep: 15 minutes, plus 30 minutes chilling | Cook: 20 minutes

Ingredients

2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup butter
2 large eggs
2/3 cup buttermilk
2/3 cup grated gruyere
1/2 cup chopped prosciutto
1/4 cup grated parmesan
1/4 cup chopped green onion
2 tablespoons half and half
sea salt
additional parmesan for sprinkling

Instructions

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs. This can also be done with two knives or a food processor.

Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture ad stir until just moist.

In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky.

On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt.

Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.

Once the scones are chilled, bake for 20 minutes, or until golden. Sprinkle with additional parmesan cheese and serve warm.

Adapted from Cheddar-Dill Scones, The Barefoot Contessa Cookbook by Ina Garten.

Freezing dough for ultimate rise acquired from King Arthur Flour.

Comments

  1. Jodee Weiland

    Delicious, delicious, delicious…these scones look so wonderful! The combination of flavors you use in this recipe are perfect! I want try these soon.

    Reply
    • Liren Baker

      Thank you so much, Jodee! I hope you do get a chance to try them soon – the flavors are definitely delicious, and so versatile!

  2. Rebecca

    I can actually also remember my first scone ;) On a rooftop terrace of an Oxford museum :D I was only wondering what the women next to me did with the cream and the jam :P Love the idea of a savory scone, it sounds amazing!
    Rebecca
    icing-sugar.net

    Reply
    • Liren Baker

      Isn’t it incredible how vivid food memories can be? I also remember wondering aloud at the cream and jam, but I caught on quick :) Hope you get to try this savory version, Rebecca!

  3. Betty Ann @Mango_Queen

    I was just craving something cheesy and savory right now and saw your gorgeous photos on Facebook. Can’t resist these gruyere scones. Must make them soon. Thanks for sharing and hope your Sunday is going great, Liren :-)

    Reply
  4. Toni | Boulder Locavore

    I love these Liren! I made some sweet scones for the holidays but anything sweet has not appealed since then. I’ll have to give these a gluten-free spin! Gorgeous pics as always!

    Reply
    • Liren Baker

      Gosh, I know what you mean, Toni. After all those cookies and sweets from the holidays, I’m still not quite ready to get back into baking sweets. I can’t wait to see what you do with these, I would love to see a gluten free version!

  5. Laura (Tutti Dolci)

    It’s recipes like these that make me wish I had many more hours for savory baking too. I love these flavors, I’ll just have to make the time to try them!

    Reply
    • Liren Baker

      I would be happy if I had more time to bake, period! I am always in awe of how you are able to churn out such beautiful sweets, Laura!

  6. Eileen

    These sound fantastic! I love savory scones and would totally choose them over the befrostinged ones any day. :)

    Reply
    • Liren Baker

      Thanks, Eileen! Savory, sweet, I love it all, but the savory ones are more easily devoured (which may not be a good thing!).

  7. Alice // Hip Foodie Mom

    oh my goodness. . these look heavenly. . I am totally going to try this recipe. . I think my first scone was from Starbucks. Maybe I shouldn’t admit that. But now I bake my own. . my go-to Cooks Illus. recipe. love that you did a savory scone here and gruyere, prosciutto and green onion sound amazing!

    Reply
  8. Najat

    These scones were delicious! I doubled quantities and made small scones and had more than 50 of them!

    Reply
  9. Jackie Zweck

    These make amazing! Question: I’m taking these to a brunch, if I make them a day before and leave them in the freezer over night will it affect the cooking time or how they bake the next day?

    Reply
    • Liren Baker

      Hi Jackie, you can certainly prep these the night before and freeze the unbaked scones. When you bake them, I would bake from frozen, just add a few more minutes to your baking time. Hope this helps!

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