I have a tendency to pin things on Pinterest that I know I will never get around to cooking or making, but this pin was one of those recipes I knew instantly I had to make. I have a very special relationship with scones – they were one of the first things I learned how to bake in my 7th grade home-economics class. I was so proud of my scones that I made them at home for my parents any chance I got. They were probably not the best (and I’m sure my family wouldn’t be upset if they never had to head another scone by me), but I still can’t resist the urge to make them. This variation is for the grown-up version of my 7th grade self, and goes well for brunch or as an afternoon snack.
2 1/2 c all-purpose flour
2 tbsp granulated sugar
1 tbsp salt
1/2 c butter
2 large eggs
2/3 c buttermilk
2/3 c grated gruyere
1/2 c chopped prosciutto
1/2 c grated parmesan
1/4 c chopped green onion
2 tbsp half and half
additional parmesan for sprinkling
Whisk together flour, sugar, baking powder, and salt. Cut butter into flour mixture until course crumbs remain.
Whisk eggs and add buttermilk. Add this to flour mixture and stir until moist.
In a separate bowl, mix together gruyere, prosciutto, parmesan, and green onion. Add to batter, mix gently (will be sticky).
Knead mixture on floured surface until well blended. Roll out to 3/4″ thick, cut into three inch squares, and then cut diagonally to make triangles (about 10).
Place on parchment-lined baking sheet, brush with half and half. Sprinkle with sea salt. Place in freezer for 30 minutes, and preheat oven to 400 degrees.
Bake scones for 20 minutes, sprinkle with parmesan cheese, and serve.