Scones with Herbed Goat Cheese and Prosciutto

6 Jul

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Part XIII:  The World of The Waking

So…I’m a little late.  Scratch that:  I’m HELL of late.  I don’t really have much of a good excuse either, it’s really just one part vacation (and lord knows I don’t have time to write up recipes while I’m staring at a manatee for 3 damn hours), and one part flu.  Turns out when you’re focusing your energies on not shaking so much that you spill a cup of earl grey all over your unmentionables, it’s a little more difficult to remember your sugar to flour ratios.   Who knew.  But I’m back in the world of the waking now, so it’s time to make things happen in an oven.  Here’s some Scones with Herbed Goat Cheese and Prosciutto.  

Here’s what you need:

-2 cups all-purpose flour

-3 teaspoons baking powder

-1 teaspoon salt

-1/4 cup sugar

-3/4 cup half and half

-4 ounces butter

-3 ounces proscuitto

-8 ounces goat cheese

-1 1/2 teaspoon Herbes de Provence

Here’s how you do it:

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-Preheat your oven to 400, then whisk together all your dry stuff together in a bowl.

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-Cut your butter into little pieces like this, then use your hands or a pastry blender (or what normal people call them: butter claws) to mix it in with the dry stuff.  You want the butter to form clumps the size of little peas, don’t do it more than that.  Just don’t.

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-Next, pour the half-and-half in, and mix it up with a fork until it forms a solid dough (don’t use your hands unless you like wasting pretty much all your dough).  It should be a little sticky; if it’s not just add a little more half-and-half.  Scones aren’t rocket science, people.

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-Throw some flour on a cutting board or some kind of big, flat…thing, put your dough on that, and roll it out so it’s about 1/2 an inch thick.

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-After that, cut the scones up (make ’em circles, triangles, trapezoids, whatever), brush the tops with the rest of the half-and-half, and stick them in the oven on a baking sheet for 20 minutes.  Oh, and cover the baking sheet with parchment paper if you haven’t already.  You should know that.  C’mon.

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-While the scones are in the oven, mix your herbs and goat cheese together with a spoon.

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-Take the scones out, let them cool down on a cooling rack for five minutes, then top them with the goat cheese and a slice of cold prosciutto (don’t do it with room temperature prosciutto.  It’s gross, and it ruins it.)

Make sure you top your scones with some beats too.  Here’s Sasha Dobson singing Without You:

I know this isn’t the most exciting recipe in the world, but I can’t help it, scones are really, really easy.  And they taste good.  Next week I’ll do something suitably insane and tear-inducing, and then you all can laugh at my failure as usual.  Maybe a soufflé.  Keep reading.


One Response to “Scones with Herbed Goat Cheese and Prosciutto”


  1. Scones with Strawberry Curd | Fresh Beats, Fresh Eats - May 23, 2013

    […] for the scones.   I’m gonna re-use the scone recipe I used a while back (this one), because, well…the scones are the same.  Why would I change them, they’re […]

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