July 5, 2017
Scones are best eaten within a few hours of being made. For longer storage, let the scones cool completely then freeze on a sheet pan. Once frozen, transfer to a zip-top bag and store for up to 6 months. To reheat, place scones on a baking sheet and bake at 375 for about 10 minutes or until heated through. I also reheat them individually in the toaster oven.
FOR THE SCONES
FOR THE STRAWBERRY BUTTER
Prep Time: 45 mins
Cook Time: 20 mins
Total Time: 65 mins
Whisk together the flour, sugar, salt and baking powder in a large mixing bowl. Use a pastry cutter or fork to cut the butter into the flour until pieces are the size of peas. It’s okay if some are larger and smaller.
Add the prosciutto, then use your fingers to mix it into the flour to separate the pieces so they don’t clump together. Crumble the goat cheese in large chunks; it will break up more when you mix in the liquid.
Whisk together the eggs and milk in a small bowl, then make a well in the center of the dry ingredients. Pour the wet ingredients into the dry and use a rubber spatula to mix until it just comes together.
Line a baking sheet with parchment paper, then scrape the dough out on top. Divide it in half, then shape each mound into a 6-inch wide circle. Brush the top of each circle with milk, then use a large, clean knife to slice each one into 6 wedges. Shift the wedges slightly so that there is space between each and they are not touching each other. Transfer the pan to the freezer for 30 minutes to chill.
In the meantime, make the strawberry butter. Use an electric mixer to whip the butter, Bonne Maman Strawberry Preserves and salt until light and fluffy. Transfer to a ramekin or bowl until ready to serve. Strawberry butter can be made up to 3 days ahead and stored in the refrigerator. Soften to room temperature before serving.
Preheat the oven to 400 degrees. Bake scones until golden brown, about 20 minutes. Let cool briefly on the pan, then serve warm with strawberry butter.
Recipe by / Author: Nicole Gaffney