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
half and half
1 1/2 teaspoons
Herbes de Provence
In This Recipe
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.