The difference between a good scone and a not-so-good scone is vast. At worst, a scone can be hard like a hockey puck, crumbly, dry, and bland. It will require a hot cup of tea or coffee just to choke it down, that is, if it doesn’t go straight into the trash. But a good scone? It will be moist, fluffy, flaky, and even a little crumbly – but in a good way. Coffee and tea are not a requirement for good scones, but they certainly serve as an enhancement. The best scones are packed with lots of flavorful and fun ingredients, and that’s exactly the kind of scone I have in store for you today.
These are savory scones thanks to the addition of salty prosciutto and tangy goat cheese. It’s a combination of flavors you don’t see all the time, which is odd considering how well they work together. They’re crisp on the outside and fluffy on the inside with lots of salty bits speckled throughout.
A savory scone is good. But a savory scone paired with sweet strawberry butter? That, my friends, is great. This compound butter is super easy to make and requires only two ingredients – butter and Bonne Maman Strawberry Preserves. Okay, three if you count a tiny pinch of salt to bring out the flavors and balance the sweetness. Just whip everything together and you’ll have the most amazing sweet accompaniment for these salty, savory scones.
But wait, there’s more! This strawberry butter also works fantastically well on pancakes, waffles, muffins, bagels, biscuits, French toast, regular toast, and really, just about any other baked good. It has the most amazing strawberry flavor and isn’t too sweet. It’s just sweet enough.
I’ve loved Bonne Maman‘s preserves for a long time, so I’m thrilled to be collaborating with them on this post today. The beautiful old-school jars with that signature gingham lid and understated label is what swayed me to buy these preserves in the first place. But it’s what’s inside that’s kept me coming back again and again. The ingredients are simple – no perservatives, no artificial colorings, no high fructose corn syrup, and non-GMO.
Bonne Maman preserves taste like they came from an old French grandma’s garden… which is fitting, because Bonne Maman actually means grandmother in French. It is also worth mentioning that these jars are ideal for rinsing and reusing. I have several of them in my pantry. They’re just so cute!
With Mother’s Day on the horizon, these prosciutto and goat cheese scones with strawberry butter are the perfect thing to whip up to celebrate all the awesome women in your life. In fact, you can even make them well in advance since scones, like most baked goods, freeze and reheat beautifully. Same goes for the butter. Just let it soften to room temp so its nice and spreadable.
The lovely folks at Bonne Maman are hosting a giveaway! There are thousands of prizes up for grabs including a 12-piece Le Creuset cookware set. See below or click here to enter, and be sure to follow Bonne Maman on both Instagram and Pinterest. #sayitwithhomemade
This post was done in collaboration with Bonne Maman. All opinions are 100% my own.
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- 2 3/4 all purpose flour
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 4 ounces prosciutto, finely chopped
- 4 ounces goat cheese, cold
- 2 large eggs
- 1/2 cup plus 2 tablespoons whole milk, plus more for brushing
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup Bonne Maman Strawberry Preserves
- Pinch of salt
- Whisk together the flour, sugar, salt and baking powder in a large mixing bowl. Use a pastry cutter or fork to cut the butter into the flour until pieces are the size of peas. It’s okay if some are larger and smaller.
- Add the prosciutto, then use your fingers to mix it into the flour to separate the pieces so they don’t clump together. Crumble the goat cheese in large chunks; it will break up more when you mix in the liquid.
- Whisk together the eggs and milk in a small bowl, then make a well in the center of the dry ingredients. Pour the wet ingredients into the dry and use a rubber spatula to mix until it just comes together.
- Line a baking sheet with parchment paper, then scrape the dough out on top. Divide it in half, then shape each mound into a 6-inch wide circle. Brush the top of each circle with milk, then use a large, clean knife to slice each one into 6 wedges. Shift the wedges slightly so that there is space between each and they are not touching each other. Transfer the pan to the freezer for 30 minutes to chill.
- In the meantime, make the strawberry butter. Use an electric mixer to whip the butter, Bonne Maman Strawberry Preserves and salt until light and fluffy. Transfer to a ramekin or bowl until ready to serve. Strawberry butter can be made up to 3 days ahead and stored in the refrigerator. Soften to room temperature before serving.
- Preheat the oven to 400 degrees. Bake scones until golden brown, about 20 minutes. Let cool briefly on the pan, then serve warm with strawberry butter.
- Scones are best eaten within a few hours of being made. For longer storage, let the scones cool completely then freeze on a sheet pan. Once frozen, transfer to a zip-top bag and store for up to 6 months. To reheat, place scones on a baking sheet and bake at 375 for about 10 minutes or until heated through. I also reheat them individually in the toaster oven.