Savory scones with peas and bacon

Name: Savory scones with peas and bacon
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 6
Ingredients: Type 00 flour 2 ¼ cups; Pancetta 3.5 oz; Peas 1.8 oz; Yellow onions 2 oz; Whole milk 0.6 cup; Instant yeast for salted preparations 4 tsp; Butter at room temperature 3 ½ tbsp; Thyme 2 sprigs; Extra virgin olive oil to taste; Fine salt 0.3 tsp; Cream cheese 10 oz; Prosciutto cotto 7.1 oz

Difficulty: Easy
Prep time: 40 min
Cook time: 35 min
Serving: 6
Note + the dough resting time in the fridge (30 min.)

PRESENTATION

A savory scone follows the same logic as a sweet one — butter worked into flour, a liquid to bring it together, a quick bake — but the filling changes everything. These use pancetta, peas, and thyme cooked down with onion before being folded into the dough, which means the flavor is built in rather than added on top. The result is a compact, golden round that holds its shape cleanly when cut in half and filled.

The filling here is cream cheese and prosciutto cotto, which is the right combination for something that works as a snack, an appetizer, or a piece of a larger spread. The dough rests in the refrigerator for at least thirty minutes before rolling — that rest firms it up and makes it easier to cut cleanly with a 2.5-inch round cutter. Baked at 390°F until lightly golden, they keep for two to three days in the fridge and freeze well without the filling, which makes them a practical make-ahead option.

INGREDIENTS

For 18 scones: Type 00 flour 2 ¼ cups (275 g); Pancetta 3.5 oz (100 g); Peas 1.8 oz (50 g); Yellow onions 2 oz (50 g); Whole milk 0.6 cup (150 g); Instant yeast for salted preparations 4 tsp (12 g); Butter 3 ½ tbsp (50 g) - at room temperature; Thyme 2 sprigs; Extra virgin olive oil to taste; Fine salt 0.3 tsp (2 g)

To fill: Cream cheese 10 oz (280 g); Prosciutto cotto 7.1 oz (200 g)

Preparation

How to prepare Savory scones with peas and bacon

To prepare the savory scones with peas and pancetta, take half a medium onion, peel it and chop it finely, then cut the smoked pancetta into cubes by first slicing it into strips and then into small dice 1. Now take a non-stick skillet, pour in a drizzle of oil and sauté the chopped onion 2. When the onion has browned, add the pancetta cubes and let them release their flavor, then add the peas 3.

Season with salt 4 and pepper 5 and cook over low heat for about 15–20 minutes, adding a little water if needed to help them cook 6.

You should obtain a well-cooked and flavorful mixture 7. Once ready, allow it to cool. Meanwhile prepare the scone dough: place the flour in a large bowl, add the salt, the baking powder 8 and the butter cut into small pieces 9.

Start mixing, pouring in the milk little by little 10 until you obtain a fairly compact dough 11. At this point incorporate the now-cooled filling by pouring it into the dough 12 and flavor with thyme.

Work the dough a little more 13 until you have a homogeneous mixture 14. Cover with plastic wrap and place in the refrigerator for 30 minutes. After this time, transfer the dough onto a sheet of parchment paper 15.

Cover with another sheet of parchment paper and roll it out with a rolling pin 16 until you have a sheet about 0.59 in thick (1.5 cm). Then cut out rounds using a 2.56-inch (6.5 cm) round cutter 17 and place them on a baking sheet lined with parchment paper as you go 18.

Bake in a preheated conventional oven at 392°F for about 15 minutes, until the scones are lightly golden on top 19. Remove them from the oven and let them cool slightly, then transfer them to a cutting board and slice them in half 20. Spread Philadelphia cream cheese on each bottom half 21.

Fill with slices of cooked ham 22. Close with the top halves of the scones 23 and arrange them on a serving plate: your savory scones with peas and pancetta are ready to be served and enjoyed 34!

Storage

It is recommended to consume the filled savory pea and pancetta scones immediately.

Store unfilled scones in the refrigerator for up to 2–3 days, or you can freeze the baked unfilled scones and then thaw them at room temperature when needed.