Recipe by Becky Ringsby, Savor Specialty Chef Services
- 2 1/4 c (10 oz) unbleached all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 4 Tbsp cold unsalted butter, cut into 1/4-in cubes, plus more (melted and browned) for topping
- 2 tsp minced garlic, about 2 large cloves
- 1/4 c grated Parmesan cheese
- 1 Tbsp finely chopped fresh chives
- 1/2 Tbsp finely chopped fresh rosemary
- 1/2 Tbsp finely chopped fresh thyme
- 1 egg, lightly beaten
- 3/4 c heavy cream
- Maldon sea salt for topping
- Optional: chopped prosciutto
Adjust an oven rack to the middle position and heat the oven to 425 degrees. Place the flour, baking powder, salt, garlic, cheese, and herbs in a large bowl or the work bowl of a food processor fitted with the metal blade. Whisk together or process with six 1-second pulses.
If making by hand, use a fork, a pastry blender, or your fingertips and quickly mix in the cubed butter until the mixture resembles coarse meal. If using a food processor, remove the cover and distribute the cubed butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Add prosciutto, if using, and quickly mix in bowl or pulse in processor a few more times. If using processor, transfer the dough to a large bowl or the bowl of a stand mixer with a dough-hook attachment.
If mixing by hand, stir in the egg and heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds. Transfer the dough and all dry flour bits to a countertop and knead the sought by hand just until it comes together into a rough, slightly sticky ball, 5-10 seconds. If using a stand mixer, mix in the egg and heavy cream on low speed until just combined.
Pat dough into a cake pan or springform pan lined with parchment. Remove parchment with dough from pan. Cut dough into 8 wedges. Place parchment with dough on a baking sheet. Separate wedges and spread out evenly on pan. (The baking sheet can be wrapped in plastic and refrigerated for about 30 minutes. The scones rise up a little better when chilled.)
Bake until the scone tops are light brown, about 12 minutes, rotating pan halfway through. Cool on a wire rack (keep scones on parchment) for at least 10 minutes to allow the scones to firm up and for best texture. Brush with the browned butter, and sprinkle with Maldon sea salt. Serve warm or at room temperature.