• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold butter, cubed
• 1 cup (4 oz) Wood River Creamery Original Cheddar Gruyere, shredded
• 1/2 cup chopped prosciutto
• 1/3 cup chopped green onions
• 3/4 cup plus 1 tablespoon heavy whipping cream, divided
• 1 egg
• Softened butter

Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.

Combine the flour, sugar, baking powder and salt in a large bowl. Cut in butter until mixture resembles pea-sized crumbs.

Toss in the cheddar gruyere, prosciutto and green onions. Whisk 3/4 cup cream and egg in a small bowl; add to flour mixture just until moistened and a dough forms.

Turn dough onto a lightly floured surface; knead just to combine. Shape dough into an 8-inch circle, about 3/4-inch thick. Cut into eight wedges.

Transfer wedges to prepared pan. Cover with plastic wrap. Refrigerate for 30 minutes. Brush dough with remaining cream.

Bake for 22-24 minutes or until golden brown. Serve warm with butter.

Recipe and photo © Dairy Farmers of Wisconsin