Jalapenos. Goat cheese. Prosciutto. Thyme. Green onion.
Could these scones get any more savory? I think not.
- 2 1/2 c. flour
- 2 tbsp. sugar
- 1 tbsp. baking powder
- a pinch of salt
- a pinch of pepper
- 1/2 c. cold butter
- 2 eggs
- 2/3 c. buttermilk
- 2/3 c. goat cheese
- 1/4 lb. prosciutto
- 1/4 c. green onion
- 3 tbsp. thyme
- Preheat oven to 400 degrees F.
- Whisk flour, sugar, baking powder, salt, and pepper together (this will be easiest with an electric mixer). Do not over-mix.
- Cut in butter.*
- In a separate bowl, whisk eggs and buttermilk and then add to mixture.
- Tear prosciutto into small pieces.
- Chop green onions into small pieces.
- Strip thyme leaves off the stem.
- Mix in goat cheese, prosciutto, green onion and thyme.
- Scoop the dough into a greased scone pan** (the dough will be sticky).
- Put in the fridge for 15 minutes.
- Take out and bake for 20-25 minutes. The tops will be slightly brown when they are ready.
- Let cool for 10 minutes and scoop out of scone tray.
*Tip1: The easiest way to cut in butter is to use a pastry blender. You may also use knives or a food processor. The important thing is to remember to do this while the butter is straight out of the fridge.
**Tip2: If you do not have a scone/cornbread pan, you may use a muffin pan or drop them onto a baking sheet. If you’re interested in ordering a scone pan, I highly recommend this one.
The smell that emits throughout the house while these scones are cooking is heavenly. This is a meal to enjoy for breakfast with a scoop of tomato jam or for dinner with some warm chili.