Savory Scones with Crispy Prosciutto Asiago and Chives
A delightful twist on my classic sweet scones. These are my crispy prociutto, asiago cheese and chive scones.
They are breeze to put together becaus they can be made right in your stand mixer.
- First add the the flour, sugar, baking powder and salt to the bowl and mix for 30 seconds.
- Next add your cold cibed butter and mix on the lowest speed for 2 1/2 minutes.
- Add your mix-ins.
- Lastly, with the mixer on the lowest speed, pour in the heavy cream and mix just yntil a dough is formed. You should not see any loose flour.
They are the perfect accompaniment to any soup or stew. You can freeze them and hold them in the freezer in a ziplock bag or airtight container. You can back off as many as you like whenever you need them.
Crispy Prosciutto Asiago & Chive Scones
Ingredients
- 180 grams of All Purpose Flour 1 ½ Cups
- 1 tablespoon of Granulated Sugar
- 1 ¾ teaspoons of Baking Powder
- ¼ teaspoon of Kosher Salt
- 5 tablespoons of Cold Unsalted Butter, Cut into ½" cubes
- 3 slices of Prosciutto
- ½ cup of Grated Asiago Cheese
- 2 tablespoons of Finely Chopped Fresh Chives
- ¼ teaspoon of Freshly Ground Black Pepper – optional
- 160 ml of Heavy Cream ⅖ Cup
- 2 – 3 tablespoons of Heavy Cream for brusing on the scones
Instructions
- Cook the prosciutto as you would bacon in a microwave for about 30-45 seconds, depending on the strength of your microwave. It will continue to crisp as it cools,or you can place the prosciutto in a non-stick skillet on medium heat and cook about 1 minute on each side. Remove from the pan, the prosciutto will continue to crisp as it cools.When cool coarsely chop.
- Place the flour, sugar, baking powder and salt in the bowl of a stand mixer. Using the paddle attachment mix for 30 seconds to combine te ingredients.
- Add the cubed butter to the flour mixture and mix on low for 2½ minutes.
- Add the chopped crispy prosciutto, asiago cheese, chives and black pepper if using. Mix on low until combimed. Anbout 15-20 seconds.
- With the mixer running on low gradually pour in the cream and mix until the dough justcomes together. Turn off te mixer. You might not need to use all the cream.
- Lightly flour your work suface and place the dough on the surpace and pat out into a rectangle 8" x 4". Using a bench scraper to even up the edges and corners.
- Cut the rectangle into 8 2" squares and then cut the squares in half diagonally. You should have 16 triangles.
- Place the scones on a parchment lined baking sheet, cover with plastic wrap and freeze for 30 minutes.
- After 30 minutes you can bake as many as you like, or you can store them in your freezer in a ziploc bag or airtight container and bake a a future time.
- Preheat your oven to 375℉.
- Place the frozen scones on a parchment lined baking sheet and brush the tops with a bit of the heavy cream.
- Bake for 22-23 minutes or until golden brown. These are best served the day they are baked.
