Savory Prosciutto, Cheddar, Parmesan, Thyme Scones

Apparently savory scones are more popular than I once thought. After my bacon cheddar chive scones, I've been getting more requests for savory scones from Hubby's workplace. Since I rarely foray into savory scones, I have no issue with this challenge. Savory scones are much like American biscuits, and can accompany a host of meals. This scone recipe is especially tasty with a chicken or beef salad, as well as a rich cream-based soup. Because Prosciutto is expensive, I added only a moderate amount, but add as much as you'd like. If you add much more, you might consider reducing the amount of salt in the recipe, as Prosciutto can be salty. Experiment, and enjoy these cheesy scones!

Ingredients:

2.5 cups all-purpose flour

2/3 tsp salt

3/4 tsp ground pepper

1-1/4 tsp dried thyme

1/8 tsp cayenne pepper

1-1/4 tbsp baking powder

4 tbsp unsalted butter, cold and chopped into pieces

1/3 cup chopped Prosciutto

1-1/4 cups shredded, sharp, cheddar cheese (high quality)

1 cup shaved Parmesan cheese

1-1/4 cups low-fat buttermilk

1/2 cup sour cream

Egg glaze:

1 large egg

1 tbsp water

Instructions:

1. Preheat the oven to 425ºF. Combine flour, salt, pepper, thyme, cayenne pepper, and baking powder. Whisk to combine.

2. Add cold, diced butter and combine with a pastry blender until the mixture resembles coarse sand.

3. Add cheddar, Parmesan, and Prosciutto and mix well with a wooden spoon. Break up any chunks of Prosciutto or cheese with your fingers and use the spoon to mix.

4. In a small bowl, combine the buttermilk and sour cream. Whisk to mix out any lumps. 

5. Drizzle the buttermilk mixture over the flour, cheese, and Prosciutto mixture and combine with the wooden spoon. Continue adding buttermilk in small amounts until you have a slightly sticky dough.

6. Using a small scoop or a large spoon, form scones that are about 1/4- to 1/3-cup in size. Smaller scones will bake a little faster. 

7. If you are using the egg glaze, whisk the eggs and water together lightly. Brush thoroughly on top of each scone.

8. Bake at 425ºF for about 15-20 minutes, or until a deep gold on top. Remove from heat and serve warm or allow to cool completely before serving.

The Process:

Measure out all ingredients beforehand. It makes things so simple!

Chopped Prosciutto, found in the deli section at the local grocery store.

Whisk together the spices, salt, baking powder, and flour.

Add the cold, chopped butter and blend in with a pastry blender.

Your flour-butter mixture should resemble coarse crumbs after the butter is worked in.

Now add the Prosciutto, cheddar and Parmesan.

Mix well with a wooden spoon,
breaking up any clumps of cheese or meat with your fingertips.

Before adding the liquid, whisk the sour cream together with the buttermilk.

Drizzle the buttermilk/sour cream mixture over the dry ingredients,
adding a bit, working it in, then adding more, until the dough is sticky.

This should be a sticky dough. If you want to do a more traditional scone shape,
simply turn out onto a well-floured countertop later.

Make sure the liquid is worked in, because you won't knead the dough
or turn out onto the countertop.

Spoon out the dough in 1/4- to 1/3-cup increments to form your scones.

Spoon out onto a parchment-lined baking sheet, a few inches apart.

Brush with the egg glaze before placing in the oven.

Bake until deep golden.

And get a fluffy, cheesy, meaty result!

Results:
These were a wild success. There is plenty of cheese and just enough meat to be meaty. If you're a true carnivore, you could double the meat safely. As they are, they are a savory breakfasty scone.

Savory Bacon-Cheddar Cheese-Chive Scones

Is there anything prettier than a pile of freshly baked scones?

Although I love scones of all types, I usually bake sweet scones, and I think most Americans picture sweet scones when you talk of scones at all. However, to my surprise, Hubby's workplace specifically requested a bacon-filled breakfast scone. After my initial surprise, I set to work developing a recipe that would do justice to bacon and a savory scone breakfast. This is what I came up with.

Ingredients:
5 cups flour

2 tsp salt

2 tsp black pepper

2 tbsp baking powder

1 stick butter (8 tbsp)

2.5 cups coarsely shredded sharp cheddar cheese*

1 lb thick cut bacon

2/3 cup sliced chives

2 cups buttermilk 

1/2 cup sour cream

Egg wash: 
1 large egg
2 tbsp water

1. Cook bacon on stovetop, drain and cool on a paper towel lined plate or tray.

2. Preheat the oven to 425ºF. 

3. Combine flour, salt, pepper, and baking powder in a large bowl. Whisk to mix.

4. Set aside the flour mix and chop the cooled bacon into inch-long pieces.

5. Cut butter into 1/2-inch pieces and combine with dry ingredients using a pastry cutter.

6. Add cheddar, chopped bacon, and chives and use a wooden spoon to mix well.

7. Combine sour cream and buttermilk and whisk until no chunks remain. Add to flour until you get a dry dough (do not overmix).

8. Use a 1/3-cup scoop to form drop scones. Spray or coat the scoop with oil to release scones easier. Place each scone on a parchment-lined sheet, about two inches apart. Makes 20-21 scones.

9. Optional: mix egg with 2 tbsp of water and brush on the top of the scones before baking.

10. Bake at 425ºF for 15-17 minutes or until golden.

The Process:

Measure out everything before you get started.

Combine the flour, baking powder, salt, and pepper.
Then add the cubed butter and work in until it resembles coarse sand.

Add the chives, bacon and cheese.

Mix well.

Add the buttermilk, sour cream mixture and stir to combine.
Try not to overwork but combine as much as possible.

Use a greased 1/3-cup scoop to form drop scones and
place about 2 inches apart on a parchment lined baking sheet.

Bake until golden, about 15-17 minutes.

Notes:

*I used Kroger sharp cheddar, if using an expensive sharp or extra-sharp cheddar, you could cut down to 2 cups.

I think next time I make these, I would add some jalapeños or cayenne pepper for a bit of spice.

Results:
The comments received on these scones were overwhelmingly positive. I snitched the barest piece, but I think an extra-sharp cheddar or more high quality cheddar cheese would be worth the investment. 

These would be great to keep in the freezer and bake a couple at a time for a quick breakfast scone or to serve to guests as a quick and easy breakfast. 

They also would complement chili or some other hearty soup well, I think. They'd probably taste well with Tabasco or a dollop of sour cream on top. 

All in all, these are a pretty versatile scone full of different ways to enjoy it.

Pumpkin and Parmesan Scones

I was skeptical about these scones. Pumpkin and Parmesan? Really? Isn't pumpkin supposed to taste like pumpkin pie, with nutmeg and cinnamon? Well, this recipe just proves that pumpkin doesn't always have to be sweet. And that pairing it with Parmesan can actually be a winning combination.

Ingredients:

100 g pumpkin purée
200 g all purpose flour
2 tsp baking powder
1/2 tsp salt
80 g grated Parmesan cheese
100 g raw pumpkin seeds
100 mls heavy whipping cream

Instructions:

1. Preheat the oven to 450ºF. Sift the flour, baking powder and salt into a medium-sized bowl.

2. Add the pumpkin, Parmesan cheese, and pumpkin seeds to the bowl and mix with a fork until mostly incorporated. Add the heavy whipping cream and mix with a spatula or fork until it has almost come together into a dough.

3. Turn out onto a lightly floured countertop and knead a couple times to bring together. Using a rolling pin, roll out until 1/2-inch high. Use a round cookie cutter and cut out as many rounds as you can, rerolling the pieces as necessary.

4. Place in oven and bake until golden on top, about 6-8 minutes.

Results:
The pumpkin seeds in this recipe make these scones crunchy, while the pungent Parmesan makes them savory. If you're looking for something to accompany a meat dish, these are a possibility.

Parmesan & Cheddar Cheese Scones

It's no secret: I love cheddar cheese. Combining cheese and scones, well, it's just a matter of time before I try a recipe like that.

Luckily, this one was in the Simply Scones cookbook, just waiting for me to try it.







Ingredients:

2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
dash ground red pepper (or flakes or cayenne pepper)
1 1/2 cups cheddar cheese, shredded
3 tbsp grated Parmesan cheese
1/3 cup unsalted butter, chilled and cut into pieces
1/3 cup milk
2 large eggs
1 egg yolk mixed with 1 tsp water (glaze)

Directions:

1. Heat oven to 400ºF and grease or cover a large baking sheet with parchment paper.

2. Mix flour, baking powder, salt and spices together. Add all of both cheeses and mix. Add the cut up butter and, using knives or a pastry cutter, cut in the butter until the flour mixture resembles coarse sand.

3. In a small bowl, combine the milk and two eggs. Mix well. Add the egg and milk mixture to the dry flour and cheese mixture and stir with a wooden spoon to combine.

4. Using a large spoon or a 1/4-cup measure, dollop out onto the baking sheet, leaving about three inches in between each scone.

5. Brush the glaze on the top of each scone. Bake for approximately 17-22 minutes, or until golden.

The Process:

Cheddar Cheese, 2% Milk,
Parmesan Cheese, Large Eggs, Egg & Water Glaze,
Unsalted Butter,  Salt & Spices, Baking Powder

Flour and cheese mixture

Flour, Cheese and Butter mixture

Dough

Evenly space your scones

Use a small paintbrush like this, which you can find in the cooking aisle.

Dough brushed with glaze.

Bake until lightly golden.

Results:

I love cheddar cheese. Baking a savory scone with cheddar cheese just combines two of my favorite foods.

These scones are best served warm, and I find they complement a bowl of chili just perfectly. The spice in them (I added cayenne pepper as well as red pepper flakes) might have something to do with that. 

They were quick and easy to make, a scone I will put on my go-to list as a side bread. 

These go excellently with a bowl of chili.