Cheddar, Chive and Prosciutto Scones

Cheddar, Chive and Prosciutto Scones | Butter Baking

After falling for the warmth and flakiness of the freshly baked lemon blueberry scones that I blogged a few weeks ago, I vowed to try some other versions.

Cheddar, Chive and Prosciutto Scones | Butter Baking

And these, I think, are even better than the sweet variety.

They’ve got me obsessed with cheesy scones.

These are the absolutely flakiest, crumbliest, butteriest, shortest scones I have ever had. In my entire life.

Cheddar, Chive and Prosciutto Scones | Butter Baking

They were amazing. They flaked apart and melted in your mouth beautifully. They were so flaky and short, they remind me of these cheddar cheese crackers I made.

They call for sour cream and an egg as the binder (instead of the buttermilk used in the blueberry recipe) and I think that’s what makes the texture so amazing.

Well that, and all that oozy, melty cheddar cheese.

Cheddar, Chive and Prosciutto Scones | Butter Baking

They’ve got torn up prosciutto inside too, and lots of finely chopped up chives. You could really add whatever you wanted though – sun dried tomatoes, jalapeños, olives… the possibilities are endless.

 Cheddar, Chive and Prosciutto Scones | Butter Baking

They took all of 15 minutes to whip up and another 15 minutes to bake the other afternoon, and I ate so many of them warm and slathered in butter that I was done for dinner. Delicious. X

PS. Sorry about the photos guys. The time has changed back here and I have lost my afternoon light. Damn the darkness.

Cheddar, Chive and Prosciutto Scones | Butter Baking

CHEDDAR, CHIVE AND PROSCIUTTO SCONES
 
Ingredients
  • 2 cups plain flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • 110g unsalted butter, cold and cubed (8 tbsp)
  • ½ cup sour cream
  • 1 egg
  • 1 cup cheddar cheese, grated
  • 3 tbsp chopped chives
  • 5 thin slices prosciutto, chopped
  • A few tbsp cream, for brushing
Method
  1. Preheat the oven to 200 C (400 F) and line a tray with baking paper.
  2. In the bowl of a stand mixer fitted with paddle attachment, place the flour, baking powder, baking soda, salt and cold butter.
  3. Turn the mixer onto a low speed and mix until only small flecks of butter remain.
  4. Whisk together the egg and the sour cream, and add this to the flour mixture. Mix, still on low, until the dough begins to come together.
  5. Add the cheese, prosciutto and chives and mix very briefly, you don't want to overwork the dough.
  6. Turn the dough out onto a floured surface and shape it into a rectangle, about 2cm (3/4 inch) thick.
  7. Cut the rectangle down the centre lengthways, then cut each half into 4 rectangles.
  8. Arrange the scones on the prepared baking tray and brush with cream.
  9. Bake for 15 - 17 minutes, until puffed and golden.
  10. Serve warm with butter! Makes 8 scones.
  11. Happy baking!

Adapted from My Baking Addiction.

16 Thoughts on “Cheddar, Chive and Prosciutto Scones

  1. Don’t these like yummy! Can’t wait to try them!

  2. Vicki on April 9, 2014 at 12:08 pm said:

    Dearest Natasha ,
    How amazing do your scones look.
    Definitely must make them soon .
    Am a big fan of a plain scone with jam & cream ,but this is too interesting not to try.
    Maybe I send some to you and let you comment.
    Better still I will get my daughter to make them and let you judge .
    She loves all those interesting flavours.
    Ps. Very proud of you Natasha.Love having watched you grow into this amazing and talented individual .CONGRATULATIONS and all my love Vickixxxx

  3. They look scrumptious! Can’t decide which part I like best. Pinning.
    Have a beautiful Wednesday!

  4. Mouth: watering. And nothing wrong with your photos, they look great!

  5. I much prefer a savory bread with eggs for a special breakfast/brunch. These scones sound wonderful, Natasha!

  6. Lynne Davies on April 18, 2014 at 10:56 am said:

    I have to take muffins or breakfast bread to a brunch on Sunday. These sound delicious and I’m thinking of trying them but cutting them much smaller – may 16/batch instead of 8. Do you think that would work? I’m assuming less baking time.

    Thanks for sharing – Lynne

  7. Would love to try these with some caramelised onion. You were fantastic on Everyday Gourmet by the way :)

  8. Cameron on June 4, 2014 at 12:15 pm said:

    I’d love to make these for friends on a weekend away in a few days. However, i won’t have a stand mixer where i am staying. Will the dough keep for a number of days? Say made on a Friday and baked on the Sunday?

    • Hi Cameron. Your dough will keep frozen. That is, make the scones, cut them, and freeze them. Otherwise, just make them by hand without the mixer. Enjoy!

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