Prosciutto and Goat Cheese Scones with Whipped Strawberry Butter
These buttery, tender scones are studded with salty prosciutto and creamy pockets of goat cheese, then topped with a cloud of whipped strawberry butter for a sweet and salty treat! They make an impressive spring breakfast or brunch addition that comes together quickly with minimal effort.
These prosciutto and goat cheese scones deliver on all fronts. They have a delicate, flaky texture with salty pieces of prosciutto and pockets of creamy, tangy goat cheese. Smear on some whipped strawberry butter for an irresistible sweet counterpoint!
Mastering the Scone Technique
Creating light and tender scones is all about understanding a few key techniques. The secret lies in how you handle the dough.
Cold ingredients and minimal mixing are essential! Overworking develops gluten, resulting in tough, dense scones instead of the light texture we're after.
The key is treating scone dough with a gentle touch. You want visible pieces of butter in your dough to create steam pockets during baking that result in those beautiful, flaky layers.
Working quickly keeps the butter cold until it hits the hot oven, but you can always pop your bowl in the fridge or freezer for extra insurance.
Want more great breakfast pastries? Try my easy cinnamon rolls with cream cheese frosting, these flaky Nutella banana phyllo pastries, or these impressive strawberry goat cheese pop tarts with flaky homemade pastry.
Why This Recipe Works
- Cold butter and minimal mixing create perfectly tender, flaky scones.
- Salty prosciutto and tangy goat cheese provide a unique, complex flavor.
- Whipped strawberry butter adds a sweet counterpoint that plays beautifully with the salty scones.
- They can be prepared in advance and baked off just before serving.
Ingredient Notes
Prosciutto - Use high-quality, thinly sliced prosciutto for the best flavor. Look for prosciutto di Parma or San Daniele if available, as these premium Italian cured meats offer superior texture and flavor.
Goat cheese - Choose a soft, fresh goat cheese like chèvre or Italian Caprino. Check out my comprehensive Italian cheeses guide to discover other options!
Butter - Use European-style butter with higher fat content if possible. The butter should be very cold for the scones and softened to room temperature for the strawberry butter. Quality butter makes a noticeable difference in the final texture and flavor!
Strawberry preserves - Select a high-quality preserve with visible fruit pieces for the best texture and flavor in the whipped butter.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Step by Step Instructions
To make the scones
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder to make the dry mix.
- Add the cold, cubed butter and use a pastry cutter, fork, or your fingertips to work it into the dry mixture. Press and break down the butter until the mixture resembles coarse crumbs with pieces about the size of peas.
Pro Tip: It's okay if some are slightly larger or smaller—just be sure to work quickly so the butter stays cold, which will help create a flaky texture in the final scones.
- Sprinkle in the chopped prosciutto and use your fingers to gently separate and toss the pieces so they don't clump together.
- Crumble the goat cheese into large chunks and fold it gently into the mixture. The pieces should remain fairly intact so they melt into creamy pockets when baked.
- In a small bowl, whisk together the eggs and milk.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Use a rubber spatula to gently stir until the dough just comes together—avoid overmixing.
- Line a baking sheet with parchment paper. Transfer the dough onto the sheet and divide it in half. Shape each portion into a 6-inch round.
- Brush the tops with a bit of milk, then slice each round into 6 wedges using a large, clean knife.
- Gently separate the wedges so they aren't touching. Place the pan in the freezer for 30 minutes to chill.
Pro Tip: For extra flavor and texture, sprinkle the tops with a little flaky sea salt or coarse sugar before baking to create a delicious crust.
- Preheat the oven to 400°F. Bake the scones for about 20 minutes, or until golden brown. Let cool slightly on the pan, then serve warm with strawberry butter.
To make the strawberry butter
- In a medium bowl, use an electric mixer to whip the softened butter, strawberry preserve, and a pinch of salt until light and fluffy.
- Transfer to a ramekin or serving bowl. The strawberry butter can be made up to 3 days ahead and stored in the fridge—just let it come to room temperature before serving.
Tips for Success
- Keep all ingredients as cold as possible before mixing. Consider chilling your mixing bowl and flour in the freezer for 15 minutes before starting.
- Don't overwork the dough at any stage. Stop mixing as soon as it comes together - it should look somewhat shaggy rather than smooth.
- Use a sharp knife to cut the scones and avoid twisting or sawing, which can seal the edges and prevent proper rising.
- The 30-minute freezing step is crucial - don't skip it! This helps the scones maintain their shape and creates that perfect flaky texture.
- For consistent sizing, you can use a kitchen scale to divide the dough evenly before shaping.
Serving Suggestions
Serve these scones for breakfast or bunch with a big cup of cold brew coffee for dunking.
For a complete brunch menu, pair with French baked eggs on toast, this easy puff pastry smoked salmon tart, or a spring inspired asparagus goat cheese quiche.
Add something sweet, like this mascarpone stuffed French toast with berries, or for something more unique, try this maple berry clafoutis.
Add some homemade bacon for an extra special spread!
How to Store and Reheat
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°F for about 10 minutes or until heated through. I also reheat them individually in the toaster oven.
The unbaked, shaped scones can also be frozen for up to 1 month. When ready to bake, add a few extra minutes to the baking time, cooking straight from frozen.
Store the strawberry butter in an airtight container in the refrigerator for up to 1 week. Allow it to come to room temperature before serving for the best spreadable consistency.
FAQ
Several factors can affect rise: your baking powder might be old, the dough may have been overworked, or the butter might have been too warm. Make sure your baking powder is fresh, handle the dough minimally, and keep everything cold.
Yes, you can prepare the dough, shape it, and cut it into wedges the night before. Keep the shaped scones in the freezer overnight, then bake them directly from frozen, adding 2-3 minutes to the baking time.
While you can use a food processor to cut in the butter, use it very briefly and with the pulse function only. Transfer to a bowl before adding the prosciutto and goat cheese, then fold those in by hand to maintain their texture.
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Prosciutto and Goat Cheese Scones with Whipped Strawberry Butter
Ingredients
Scones
- 2 ¾ cup all purpose flour
- 3 tablespoons sugar
- 1 teaspoon Kosher salt
- 1 tablespoon baking powder
- ½ cup unsalted butter (1 stick) cold, cut into cubes
- 4 ounces prosciutto finely chopped
- 4 ounces goat cheese cold
- 2 large eggs
- ½ cup whole milk plus 2 tablespoons and more for brushing
Strawberry Butter
- ½ cup unsalted butter (1 stick) softened
- ¼ cup Strawberry Preserves
- 1 Pinch salt
Instructions
To make the scones
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder to make the dry mix.
- Add the cold, cubed butter and use a pastry cutter, fork, or your fingertips to work it into the dry mixture. Press and break down the butter until the mixture resembles coarse crumbs with pieces about the size of peas. It’s okay if some are slightly larger or smaller—just be sure to work quickly so the butter stays cold, which will help create a flaky texture in the final scones.
- Sprinkle in the chopped prosciutto and use your fingers to gently separate and toss the pieces so they don’t clump together.
- Crumble the goat cheese into large chunks and fold it gently into the mixture. The pieces should remain fairly intact so they melt into creamy pockets when baked.
- In a small bowl, whisk together the eggs and milk.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Use a rubber spatula to gently stir until the dough just comes together—avoid overmixing.
- Line a baking sheet with parchment paper. Transfer the dough onto the sheet and divide it in half. Shape each portion into a 6-inch round. Brush the tops with a bit of milk, then slice each round into 6 wedges using a large, clean knife. Gently separate the wedges so they aren’t touching. Place the pan in the freezer for 30 minutes to chill.
- Preheat the oven to 400°F (200°C). Bake the scones for about 20 minutes, or until golden brown. Let cool slightly on the pan, then serve warm with strawberry butter.
To make the strawberry butter
- In a medium bowl, use an electric mixer to whip the softened butter, strawberry preserves, and a pinch of salt until light and fluffy.
- Transfer to a ramekin or serving bowl. The strawberry butter can be made up to 3 days ahead and stored in the fridge—just let it come to room temperature before serving.
Notes
- Keep all ingredients as cold as possible before mixing. Consider chilling your mixing bowl and flour in the freezer for 15 minutes before starting.
- Don't overwork the dough at any stage. Stop mixing as soon as it comes together - it should look somewhat shaggy rather than smooth.
- Use a sharp knife to cut the scones and avoid twisting or sawing, which can seal the edges and prevent proper rising.
- The 30-minute freezing step is crucial - don't skip it! This helps the scones maintain their shape and creates that perfect flaky texture.
- For consistent sizing, you can use a kitchen scale to divide the dough evenly before shaping.
Nutrition
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Oh Coley!!!!! These scones!!! Utterly irresistible. I am a big scone fanatic and I completely agree that the savory scone is a waaaaay overlooked delight. Loving how you paired it with that strawberry butter...such a nice compliment. P.S.. I'm already dreaming about all the things I can slather that butter on. Mmmmm!
What a lovely combination. I've only eaten maybe two scones in my life, both hockey pucks. This could be scone redemption.
p.s. Do you think we can get a virtual tour of Soulberri?
Hey I just wanted to ask you if you thought these were a moist scone or the traditional English scones that are extremely dry? I really want to try it but I honestly don’t like the really dry traditional scones! Ty!
These have a texture similar to a southern style biscuit. I think biscuits and scones are naturally a bit on the dryer side, but these are definitely more moist thanks to the goat cheese. And don't skip the strawberry butter! The sweet and salty combination is what makes this recipe so good (and will add extra moisture as well). Hope that helps!
I absolutely adore these scones! The savory and sweet combination sounds amazing!