Prosciutto and Black Pepper Scones Recipe by Mangia
Prosciutto and Black Pepper Scones
These are elegant and sophisticated, and just peppery enough to make a fine accompaniment to soups (two particularly good matchings are suggestions below), vegetable salads, or cut-up sweet fruits. These and the smoked salmon and chive variation are also excellent with omelets or frittatas, making them ideal choices for brunch or grown-up lunches. If you are looking for a savory scone that is more family-friendly, try the bacon variation that follows this recipe. We're keen on those topped with a rough-cut marmalade, like orange or ginger. A drizzle of maple syrup on a still-warm split bacon scone is very good, too.
Ingredients
- 3 ½ cups all-purpose flour
- 1 tablespoon plus ¾ teaspoon baking powder
- 1 tablespoon freshly ground black pepper
- 3 ounces prosciutto, sliced
- ½ pound which is (2 sticks) of cold unsalted butter
- 3 large eggs
- ¾ cup of buttermilk
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Have ready a large ungreased baking sheet.
- In a large bowl, combine the flour, baking powder, and black pepper; stir to combine.
- Finely chop the prosciutto. (You should have ¾ cup.)
- Cut the butter into small pieces. With the tips of your fingers or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped prosciutto.
- In a small bowl, lightly beat together the eggs; then stir in the buttermilk. Add the wet ingredients to the dry ones, mixing just until the flour is moistened. (The dough will be wet and sticky, with visible streaks of flour.)
- Turn the dough out onto a lightly floured surface and knead 6 or 7 times, until cohesive. With a rolling pin, roll the dough into a 9-inch square. With a knife, cut the dough into 12 equal squares and place, 1 inch apart, on the baking sheet.
- Bake the scones 15 to 20 minutes, until golden. Let cool 10 minutes; then serve while still warm. Store in an airtight container or, tightly wrapped in plastic, in the refrigerator or freezer.
Smoked Salmon and Chive Scones
Omit the prosciutto and pepper. Replace the prosciutto with 3 ounces of finely chopped smoked salmon and ¼ cup minced fresh chives. Shape, bake, and serve the scones as directed above.
Bacon Scones
Cook 4 ounces of hickory-smoked bacon until crisp, drain on paper towels, and cool. Make the dough for the scones, omitting the prosciutto and pepper. Crumble the bacon, add it to the dough, and work it in until incorporated. Shape, bake, and serve the scones as directed above
