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The Best Cheese Scones

Prep Time

Cook Time



Cuisine Type

Cheese Types

The Best Cheese Scones

Recipe Description

Crunchy on the outside, soft and fluffy on the inside, and filled with Cheddar Gruyere!


  • 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

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