Savory Cheese and Herb Cream Scones

Serves 8

3 cups all-purpose flour, spooned and leveled

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¼ cup granulated sugar

½ cup unsalted butter, chilled

5 slices of prosciutto

½ cup shredded Gruyère cheese

½ cup shredded sharp cheddar cheese

¼ cup chopped green onions

2 tablespoons chopped fresh dill

1 large egg, lightly whisked 

1¼ cups heavy cream, plus more for brushing

Flaky sea salt

Whisk together the flour, baking powder, baking soda, salt and sugar in a large bowl. Cut the butter into the flour mixture using a pastry cutter or your hands until the butter pieces are pea-size.

Gently mix in the prosciutto, cheeses and herbs until everything is evenly incorporated. Add the egg and cream and lightly knead until a dough forms. Do not overwork the dough.

Turn the dough out onto a lightly floured countertop and form it into a disk about 1 inch thick. Slice the disk into 8 uniform triangles. Place them 2 inches apart on a baking tray lined with parchment paper, then chill in the refrigerator for at least 15 minutes while preheating the oven to 400°.

Remove the tray from the refrigerator and brush the tops of each scone with cream. Sprinkle each scone with flaky sea salt. Bake the scones for 20 to 25 minutes or until golden brown. Transfer to a cooling rack to cool slightly and serve warm.

Scones are best eaten fresh, but you can store them in a sealed container for 2 days, gently reheating to soften.