Prosciutto and Goat Cheese Scones with Whipped Strawberry Butter

Golden-brown goat cheese and prosciutto scones arranged on a white scalloped plate. A small bowl of pink strawberry butter is visible in the background along with fresh strawberries on a marble countertop.

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Prosciutto and Goat Cheese Scones with Whipped Strawberry Butter

These buttery, tender scones are studded with savory prosciutto and creamy pockets of goat cheese. Topped with a cloud of whipped strawberry butter, these scones make an impressive spring breakfast or brunch addition.

Prep Time: 50

Cook Time: 20

Total Time: 1 10

Servings: 12 scones

Calories: 353kcal

Author: Nicole Gaffney

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.

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