Prosciutto and Blue Cheese Scones
The foundation for this recipe is Julia Child’s Buttermilk Scone recipe from “Baking with Julia” from which I made a few adjustments to get to the recipe you’ll see below. These are finger licking good and I find that they stay fresh longer than your regular scones (which normally dry out by the next day). It might be the moistness of the blue cheese? Not sure what it is, but if you keep these in an air tight container, at room temperature, they’ll keep well and remain flaky for another day or so. I wouldn’t push it beyond that though, unless you freeze them.