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Savoring the Savory

As a confirmed nibbler, I love baked goods, particularly warm from the oven. We don’t eat a great deal of sugar in our home, but tarts and scones are always a hit. I prefer the savory scone to a sweet one, and this scone has all the markings of a moist, slightly salty and savory mouthful. I return to these again and again for something unexpected and delicious.



  1. 2 1/2 cups all-purpose flour

  2. 2 tablespoons granulated sugar

  3. 1 tablespoon baking powder

  4. 1 teaspoon kosher salt

  5. 1/2 cup unsalted butter (1 stick)

  6. 2 large eggs

  7. 2/3 cup buttermilk

  8. 2/3 cup grated gruyere or Comte cheese

  9. 1/2 cup chopped prosciutto

  10. 1/4 cup grated parmesan or pecorino cheese

  11. 1/4 cup chopped green onion

  12. 2 tablespoons half and half

  13. Sea salt


  1. In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done in a food processor with a few pulses. In using a food processor, place contents in a bowl after pulsing.

  2. In another bowl, whisk and eggs and buttermilk together. Add to the flour mixture and stir until just moist.

  3. In a small bowl, mix together the gruyere, prosciutto, parmesan and green onion. Add this to the batter, then mix lightly. The dough will be sticky.

  4. On a lightly floured surface, turn the sticky dough out and knead lightly until all the cheese, prosciutto and green onion are incorporated into the dough. Roll the dough 3/4 inch thick. Shape roughly into a circle and cut 8 triangles. Place on a baking sheet lined with parchment paper or a silicone mat, and lightly brush with half and half. Sprinkle with sea salt.

  5. Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.

  6. Once the scones have chilled, bake for 20 minutes, or until golden. Serve warm.

Serves 8

“Baking is love made edible.”
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