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Prosciutto-Cheddar Scones

Prosciutto-Cheddar Scones with Fried Eggs and Chives

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Recipe Details

Story

These savory scones are sure to make any morning feel like a special occasion. We blend chives, yellow Cheddar, and crumbles of salty prosciutto into the dough. Golden, buttery, and flaky, they pair perfectly with fried eggs garnished with chives and crushed red pepper, which you can tailor to suit your spice preference. Bonus: This recipe makes 6 scones (that’s four extra scones, so you can serve a larger crowd or save the leftovers for yourself!).

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    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Shanna

    By Chef Shanna

    Nutritional info

    • Calories 600
    • Protein 23g
    • Total Carb 34g
    • Total Fat 41g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • prosciutto
      2 ounces
      prosciutto
    • unsalted butter
      2 half sticks
      unsalted butter
    • chives
      1/8 ounce
      chives
    • heavy cream
      4 ounces
      heavy cream
    • baking powder
      2 teaspoons
      baking powder
    • sugar
      1 teaspoon
      sugar
    • flour
      2 cups
      flour
    • shredded Cheddar cheese
      2 ounces
      shredded Cheddar cheese
    • eggs
      6
      eggs
    • crushed red pepper
      1/4 teaspoon
      crushed red pepper
    • parchment paper
      1
      parchment paper

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium nonstick pan with lid
    • baking sheet

    Cooking Steps

    1. Crisp prosciutto

      Crisp prosciutto

      Preheat oven to 425°F. Heat 2 teaspoons olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add prosciutto in a single layer and cook, working in batches as needed, until crisp and curling at edges, 1-2 minutes per side. Transfer prosciutto to a paper towel–lined plate to drain and cool slightly. Wipe pan clean and reserve, off heat, for Step 5.

    2. Prepare ingredients

      Prepare ingredients

      While prosciutto crisps, cut 1 half stick butter into 2 equal pieces. Cut 1 piece into ¼-inch cubes, place on a plate, and chill in refrigerator for the next step (set remainder aside at room temperature—6 tablespoons should be left for serving). Rinse chives and thinly slice. In a small bowl, measure out 1 tablespoon cream and reserve for Step 4. In a large bowl, whisk together baking powder, sugar, cups flour, and ¼ teaspoon salt.

    3. Make dough

      Make dough

      To bowl with flour mixture, add cubed butter and, using your hands or a fork, work butter into flour mixture to combine into a crumbly texture—the butter pieces should be pea-sized. Add remaining cream and 2 tablespoons cold water; stir until just combined to form a loose dough. Add Cheddar and half of chives, then finely crumble over crispy prosciutto. Stir until just combined.

    4. Form and bake scones

      Form and bake scones

      Line a baking sheet with parchment paper. Sprinkle 2 tablespoons flour onto a clean, dry surface, coating your hands with a thin layer (discard remaining flour). Add dough and gently form and press into a circle, about ¾-inch thick. Cut into 6 equal wedges; arrange on prepared baking sheet. Brush tops of scones with reserved cream (this helps give them their golden crust). Bake until light golden, 14-16 minutes.

    5. Fry eggs

      Fry eggs

      After 10 minutes of scones baking, place pan from prosciutto over medium heat with 2 teaspoons olive oil. When oil is shimmering, crack 4 eggs into pan and season with salt and black pepper. Fry until whites start to set, 2 minutes. Cover pan and continue frying until whites are mostly set but yolks are still runny, 2 minutes more.

    6. Plate scones and eggs

      Plate scones and eggs

      Transfer 1 prosciutto-Cheddar scone to each serving plate (there will be 4 extra scones—feel free to serve a larger crowd, or refrigerate the leftovers in an airtight container for up to 3 days) and top with remaining butter as desired. Add fried eggs to plates; garnish with crushed red pepper (it's spicy, so feel free to use less) and remaining chives. Enjoy!

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