Savory Scones with Gruyere, Prosciutto and Green Onion in a basket with a white napkin

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

A recipe for Savory Scones with Gruyere, Prosciutto and Green Onion. Savor it with tea or coffee at brunch or pair with an earthy red wine as an appetizer. This is a scone you can have no matter what time of day.

Savory Scones with Gruyere, Prosciutto and Green Onion in a basket with a white napkin
Savory Scones with Gruyere, Prosciutto and Green Onion | Simple Sundays

A recipe for Savory Scones with Gruyere, Prosciutto and Green Onion. Savor it with tea or coffee at brunch or pair with an earthy red wine as an appetizer. This is a scone you can have no matter what time of day.

Savory Scones with Gruyere, Prosciutto and Green Onion in a basket with a white napkin

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 on a marble counter, before baking
Savory Scones with Gruyere, Prosciutto and Green Onion on a baking sheet before baking

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 on a baking sheet

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 in a basket with a white napkin

If you enjoyed these Savory Scones with Gruyere, Prosciutto and Green Onion, be sure to check out:

Blueberry Goat Cheese Scones
Meyer Lemon Ricotta Scones
Sun-dried Tomato and Thyme Scones
Make-ahead Cranberry Scones
Coconut Raspberry Scones

Savory Scones with Gruyere, Prosciutto and Green Onion

Savor them with tea or coffee at brunch or pair with an earthy red wine as an appetizer.
Savory Scones with Gruyere, Prosciutto and Green Onion in a basket with a white napkin
Print This Pin This
4.91 from 10 votes
Course Appetizer, Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 10 scones
Calories 281kcal

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 and 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.

Video

Notes

Adapted from Cheddar-Dill Scones in The Barefoot Contessa Cookbook by Ina Garten.
Freezing dough for ultimate rise acquired from King Arthur Flour.
 

Savory Scones FAQ/Tips

  • Can I reheat the scones? The scones are best enjoyed warm but will keep, once completely cooled, in an airtight container at room temperature. To reheat, wrap in aluminum foil and place in a 350°F oven for about 10-12 minutes. You can also wrap it up in a very slightly damp paper towel and heat it in the microwave for 20-25 seconds (this is my impatient family’s method of choice).
  • Can I make the scone dough in advance and bake it later? Yes! Simply form and cut the dough, and place in the freezer for 30 minutes, then transfer to an air-tight container and continue freezing until ready to bake. When ready to bake, brush with the half and half, sprinkle with sea salt, and add an extra minute or two to the total baking time since you will be baking from frozen.

Nutrition

Calories: 281kcal | Carbohydrates: 28g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 416mg | Potassium: 206mg | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 0.5mg | Calcium: 204mg | Iron: 1.8mg
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Comments

Recipe Rating




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  1. Norma Horan

    4 stars
    I used salami because I was trying to use it up; it worked just fine. They were very tasty out of the oven, but I didn’t bother to reheat them the next day and realized I should have.

    Reply
  2. Megan

    Can these be made keto by using almond flour and a sugar substitute?

    Reply
    • Liren Baker

      Hi Megan, I’m sorry I haven’t tested the recipe using almond flour or sugar substitute. My feeling is that the almond flour may result in a denser or possibly dryer scone. If you give it a try, please let me know.

      Reply
  3. Cindy Whitley

    I would like to send these overnight to a friend in Texas. I live in Ohio. Would that be ok?
    Once they are baked, I believe there is no risk of food poisoning. Thank you for any suggestions.

    Reply
    • Liren Baker

      Hi Cindy, these should be fine to overnight to your friend! Another option is to prepare the dough, freeze, and then overnight it with dry ice. Then your friend can bake them off whenever they wish!

      Reply
  4. Carle Quale

    5 stars
    Excellent addition to the savory menu files… Perhaps paired with some herb butter and figs…

    Reply
  5. David

    5 stars
    I’ve made these scones numerous times, which are amazing, but have always wondered if the scones and be made, cut, and then frozen to be baked at a later date? Would the dough hold up well?

    Reply
    • Liren Baker

      Hi David! Yes, you can form, cut, and freeze the scones to be baked at a later time. I have added additional notes to the recipe card with these instructions!

      Reply
  6. Christine

    Hi I am wondering if the prosciutto can be eliminated from the recipe or would it change the whole recipe?

    Reply
    • Liren Baker

      Hi Christine, the prosciutto adds an element of saltiness and umami that really makes these scones special. If you can’t have them for dietary issues, etc., of course, it can be left out, but it will definitely be different (though still tasty).

      Reply
  7. Laila

    What was the 1/2 and 1/2 for? I read the instructions 3 times. Still came out good

    Reply
    • Liren Baker

      Hi, Laila! The half and half is used to brush the scones before baking (step 4, second to the last sentence). I’m so glad you enjoyed the scones!

      Reply
  8. David

    5 stars
    I know this recipe was posted several years ago, but I came across it and made this scones this morning. They are amazing. I found it odd that for as much prosciutto, cheese and green onion that go into the recipe, you really don’t see it once the scones are baked, yet all the flavors are very much there. This will definitely be in my Sunday brunch rotation.

    Reply
    • Liren Baker

      Thank you, David! This savory scone recipe is a personal favorite, and I’m so happy when readers made it and love it, too. I’m so glad this will be part of your Sunday brunch rotation now!!!

      Reply
  9. carmelina

    5 stars
    Delicious! I followed the recipe. So good that I am sharing it with my Saturday Bakers group to try. Do not skip the freezing part. They held their shape well.

    Reply
    • Liren Baker

      I’m so happy that you loved the scones, Carmelina, and that you are sharing it with your baking group! Thank you!

      Reply
  10. Kim S.

    5 stars
    These are fabulous! I had to substitute some cooked bacon because I didn’t have prosciutto on hand. I’m looking forward to making them again when I do!

    Reply
  11. Sarah B

    Hi, how long can these be frozen before baking? And can they go straight into the oven if frozen for a few days before baking or should there be a resting time in between? I’d like to make a big batch now to bake for later this week. Thank you! I made these and baked as indicated and they were so delicious! I used Bob’s all in one gluten free flour. Thank you!

    Reply
    • Liren Baker

      Hi Sarah! I’m so glad you’ve already enjoyed making the scones, and it’s good to know you’ve had good luck with the gluten free flour from Bob’s Red Mill! The scones can be formed and frozen for about a month, as long as they are in an air-tight container in the freezer! When baking, you can bake directly from frozen (or thaw while the oven preheats), just be sure to add extra baking time to account for the frozen dough!

      Reply
  12. Morgan

    Hey there! I am having to follow a low-fat plan due to some health issues, and wondered if low-fat or reduced-fat options for some of the ingredients would cause any issues with texture or turnout for these scones. They look wonderful!

    Reply
    • Liren Baker

      Hi Morgan, I understand how hard it is to find alternatives in baking without running into issues. One quick swap is to use low- or reduced-fat cheeses in this recipe; that should be fine and not cause any issues. The buttermilk is already pretty low-fat, so that is fine. I think the hardest part would be the butter, which is necessary for the flakiness of the scones. I haven’t experimented, but perhaps subbing some Greek yogurt, might work. If you can keep the butter, great, but if not, trying the Greek yogurt might help – just know that I have not tested the recipe with this substitute. I hope this helps!

      Reply
    • Anna

      Hi! Made these last night and they are AMAZING! How do you recommend reheating these?

      Reply
      • Liren Baker

        I’m so glad you loved them, Anna! To reheat the scones, bake them at 300° F for 5-10 minutes or until they are toasty and warm – if you have a toaster oven, I would use that since it takes forever to reheat a big oven!

    • Liren Baker

      Hi Nicole, if you don’t have kosher salt, you can substitute with sea salt. If you want to use table salt, then you will have to use less — I would try 3/4 teasoon table salt in this recipe. I hope this helps!

      Reply
      • Nicole

        5 stars
        I made two batches of these and they were such a success!! The first batch I rolled them out too thin but the second batch I made them better! My mom asked me to make more, we loved this recipe! thank you!

      • Liren Baker

        Nicole, hurray! That’s awesome to hear. I’m so glad it worked out, and that both you and your mom love the scones! Thank you for coming back to let me know! :)

  13. Marty Hartley

    5 stars
    These taste great. I made these with Trader Joe’s gluten free flour and 1 tablespoon of xanthan gum and left the rest of the recipe as is. They were a hit. I was ask to make them for a friends party next, Also GF.

    Reply
    • Liren Baker

      Marty, I’m so glad the scones were a hit! And how nice to know that the GF flour + xantham gum worked out! Thank you!

      Reply
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