Scones with Herbed Goat Cheese and Prosciutto

By Fresh Beats, Fresh Eats • June 5, 2012 • 2 Comments

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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

Makes 14

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 teaspoon 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.