* Exported from MasterCook *
Scones, Gruyere Prosciutto
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
375 g all-purpose flour -- (3C)
1/4 cup granulated sugar -- (50 g)
1 tablespoon baking powder -- (15 g)
3/4 teaspoon kosher salt -- (2.25 g)
1/2 teaspoon ground black pepper -- (1 g)
1/2 cup cold unsalted butter -- grated, (113 g)
1/2 cup freshly grated Gruyere cheese -- (50 g)
1/4 pound prosciutto -- chopped, (115 g)
2 tablespoons chopped fresh dill -- (4 g)
1 cup whole milk -- (240 g)
2 large eggs -- divided, (100 g)
1 tablespoon heavy whipping cream -- (15 g)
Garnish:
sea salt & ground black pepper
A sophisticated reboot of the classic ham and cheese coupling, these
savory Gruyere Prosciutto Scones pair nutty Gruyere and fresh dill
with the salty punch of prosciutto.
Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt,
and pepper. Add cold butter and Gruyere, tossing to coat. Cover and
freeze for 15 minutes. Stir in prosciutto and dill.
In a small bowl, whisk together milk and 1 egg (50 grams). Add milk
mixture to flour mixture, stirring and folding just until moistened.
Turn out dough onto a heavily floured surface. Using well-floured
hands, knead dough 5 to 10 times, about 1 minute. Shape dough into an
8" circle. Using a bench scraper or sharp knife, cut into 8 wedges.
Place about 1 1/2" apart on prepared pan.
In a small bowl, whisk together cream and remaining 1 egg (50 g).
Brush egg wash onto scones. Sprinkle with sea salt and pepper, if desired.
Bake until golden brown, 12 to 17 minutes. Let cool slightly; serve warm.
S(Internet address):
https://www.bakefromscratch.com/gruyere-prosciutto-scones/
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Per Serving (excluding unknown items): 397 Calories; 18g Fat (41.6%
calories from fat); 14g Protein; 44g Carbohydrate; 1g Dietary Fiber;
108mg Cholesterol; 800mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0511