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Author Notes: I wanted to highlight the salty, almost buttery flavor of prosciutto with a little something sweet, so I decided to add an herbed goat cheese and put it all on freshly baked scones. Perfect for breakfast, or as an hors d'oeuvre at your next party. - Fresh Beats, Fresh Eats
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 cup half and half
- 4 ounces butter
- 3 ounces proscuitto
- 8 ounces goat cheese
- 1 1/2 teaspoons Herbes de Provence
- Preheat oven to 400 degrees.
- Mix flour, baking powder, salt and sugar in a large bowl and whisk together.
- Cut butter into ½ squares and knead into dry ingredients until butter is about the size of little peas.
- Add ¾ cup half and half and mix with a fork until a slightly sticky dough develops. Add more half and half if the mixture looks dry or crumbly.
- Put your dough on a floured work surface and roll out until ½ an inch thick.
- Cut dough into circles (or whatever shape you want) and brush tops with the leftover half and half. Bake for 20 minutes on a parchment paper-covered baking sheet.
- While the scones are baking, mix goat cheese and Herbes de Provence with a spoon.
- When scones are finished, let cool on cooling rack for 5 minutes, then top with goat cheese and a small slice of prosciutto.
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring