My niece who is doing her post graduate degree in Law at the University of Western Ontario was visiting family up in Peterborough over the holidays. She had given her boyfriend tickets to the latest Cirque de Soliel in Toronto so they were coming to the city on Thursday night. We met up with them for drinks as they had to have an early dinner (we’re not seniors, yet), but then they came back to our house for the night so they wouldn’t have to drive home in the middle of the night! I made Cheddar, Green Onion and Prosciutto Scones for breakfast and they turned out extremely well so I thought I would share the recipe. We may have stayed up late chatting and drinking wine…or not. I mixed all the dry ingredients together and the wet separately, leaving the cheese, prosciutto and onion separate. In the morning I just mixed it all up, rolled it out and baked it. I had to make sure it was really easy since I wasn’t sure how hungry (ya, that’s it ;-)), we would be!
The recipe is originally from Company’s Coming Muffins and More by Jean Paré, but of course, I changed it up a bit by adding the green onion and prosciutto.
Cheddar, Green Onion and Prosciutto Scones
Makes about 15 to 18 Scones, depending on the size you make them.
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter (you can use frozen butter grated on the largest grater)
- 1 large egg
- 2/3 cup milk plus 2 tbsp
- 1 cup grated sharp cheddar cheese
- 1/2 cup finely chopped green onion
- 2 slices Prosciutto, cooked until crisp, blotted for oil and then broken up into little bits
- Preheat the oven to 425°F.
- Sift flour, sugar, baking powder together with the salt.
- Cut in the butter until crumbly.
- Fold in the green onion, cheese and Prosciutto
- Mix together the egg and milk and beat until slightly frothy.
- Make a well in the dry ingredients and pour in the wet. Mix well.
- Turn out onto a lightly floured board, and knead a few time (we don’t want the butter to melt, so careful if you have hot hands).
- Roll out to about 1 cm or 1/2 inch thick and cut with your favourite round, square or traingular cookie cutter.
- Brush the tops with the 2 tbsp milk.
- Bake for 10-15 minutes or until the tops are golden.
- Enjoy with unsalted butter.