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.
Ingredients:
- 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
Directions:
- 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.
I bet the green onion gives a fabulous little zing to these babies. Hot scones with butter… yum yum 🙂
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Kind of difficult to resist, Charles. We managed to polish them off in a day! That’s why I don’t make them too often!
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Oh my goodness! I want to come stay over at your house! A fun night followed by a delicious breakfast the next morning. 🙂 Yummy! I love the combo of prosciutto and green onions. Mmmmm.
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Thank you Kristy! What a lovely compliment, you are so sweet!
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Hi Eva! They look absolutely amazing! What a clever idea to mix the dry and wet the night before and have everything ready to go…I never thought of that! Thanks for the tip!
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Hi Ann, we live a 1928 craftsman style home and when we renovated about five years ago we reconfigured our finished basement to include a guest suite, although it is private, it is directly above the kitchen. I didn’t want a lot of clanking and noise first thing in case the kids wanted to sleep in! 🙂
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I WILL be making these very soon, yummy!
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They were delicious, Sarah, I hope you do try it.
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Cheddar, green onion and prosciutto scones AND smoked salmon salad for breakfast? I’m comin’ to your house.
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Thank you Betsy! It was a special breakfast, we really don’t eat like that all the time!
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It’s breakfast time here in Sydney and I sure would love a few of those. They look great and I think the flavour combination would be amazing. I hope your guests were appreciative.
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Yes, Charlie Louie, they loved them; I gave them each one for the road trip back home!
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These scones look irresistible Eva… the combination of prosciutto and cheddar is divine…your niece must have loved them! I hope you had a nice time together.
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Thank you Kelly, it was great with my niece and her new beaux! They stayed until after 12 the next day!!
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These are beautiful, Eva, and I’m sure they taste great — who could not like cheese, green onions and prosciutto baked up in a scone?
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Thank you Sharyn. They sure didn’t last long, I had hoped to freeze a few, but no luck!
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These are definitely company biscuits, argh, I mean scones. They look awesome.
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Thanks Greg, that’s a real compliment from such a scone expert!
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There are so many parts of your post today that I wanted to respond to.
Scones with prosciutto AND cheddar are a definite win. I love hot flaky scones or biscuits and could eat prosciutto all day long though I’ve been stretching it lately (budget is tight at Xmas) by only putting it on pizza with herbs, extra virgin olive oil and soft goat cheese. So tasty!
And your mention of pogacsa … my mom’s pork crackling biscuits blew my Hungarian SIL away when she recognized what my mom had sitting on a plate on the counter when she came over shortly after she married my brother. My mom didn’t want to serve this humble, peasant dish to her new daughter in law thinking that she’d turn her nose up at it. To her surprise and pleasure, my SIL dived right in and munched those biscuits up. I’d love a good recipe if you have one, though I have to find a good source for the pork rind cracklings.
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Hi Maria, you could use ordinary bacon, just render all the fat out till its super crispy.
No Right minded Hungarian could refuse pogacsa! I totally understand where your SIL was coming from! I haven’t had any in years; but I will try to dig out my Mom’s recipe and see if I could make sense of it. I try to buy the prosciutto on sale, then I painstakingly separate each one and add a full sheet of parchment between each slice and freeze in ziplock bags. It works perfectly because the are sliced so thinly that it takes no time to defrost when you need it.
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These have to be ridiculously good and you bet I’m going to make em! 🙂
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I may have to make them again, they are great with soups for lunch too!
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Those look delicious!
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Thanks Bill. I just heard Charlie Trotters is closing this August after 24 years! I’ve never been, but my brother has; I would recommend you try it before it closes down, but save your pennies, it’s $$$$$$!
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I love that you added prosciutto to your recipe. I bet your niece and friend were pleasantly surprised to awake to an aroma-filled kitchen and hot scones for breakfast. Nicely done, Eva.
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They were indeed, John. The scones went very well with the smoked salmon salad I served with them!
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Soooo yummy! I adore scones, especially savory ones. I have never thought to add prosciutto, that is so inspired.
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Thank you Dara, the Hungarians make a scone-like biscuit that has pork crackling in them, (pogacsa – pronounced pog-ah-cha) my inspiration came from that.
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