Scones bursting with salty prosciutto, tangy goat cheese, and slathered with sweet strawberry butter. Scones for Mothers Day or scones for any day.
- 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.
Keywords: strawberry scones, goat cheese, prosciutto, strawberry butter