I love coming up with different flavor combinations, especially when it comes to taking something that is usually sweet and making it savory. These scones are a great example of a recipe that can be easily customized with your favorite flavors and can be made vegetarian as well. —Melissa Celli, Ninja Test Kitchen
Pro Tip: If you don’t have pancake mix, you can substitute a mixture of 21/2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1 tablespoon baking powder. If you use this mixture instead, increase the milk to 1/2 cup plus 3 tablespoons. Also, feel free to create different combinations of flavors, such as white chocolate and cranberry, apricot and ginger, garlic and herb, or garden vegetable, to name a few.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
6
thin slices prosciutto
180g
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
1/4 cup
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
1/2 cup
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
Utensils
Ninja Sheet Pan
Large Bowl
Pastry Cutter
Step 1
Lay the prosciutto slices flat on the sheet pan.
Step 2
Install a wire rack on Level 3. Select BAKE, set the temperature to 400°F, and set the time to 10 minutes. Press START/STOP to begin preheating.
Step 3
When the unit has preheated, place the sheet pan on the wire rack. Close the oven door to begin cooking.
Step 4
When the prosciutto is cooked and crispy, transfer it to paper towels to drain. Pour off any fat from the sheet pan and wipe it dry.
Step 5
Pour the pancake mix into a large bowl. Add the cold butter and, using a pastry cutter or two knives, cut it into the mix until the butter is in small pieces no larger than peas.
Step 6
Make a well in the center, pour in the milk, and add the chives. Gently stir together with a wooden spoon until well incorporated. The dough should be slightly sticky. If the mixture seems too dry, add an additional tablespoon of milk.
Step 7
Roughly chop the cooked prosciutto into small pieces and add to the dough along with the Parmesan. Stir well to combine.
Step 8
Shape the dough into a large circle about 1/2 inch thick and place it on the sheet pan. Using a sharp knife, cut the dough into 8 wedges. Brush the top of the dough with the melted butter.
Step 9
Select BAKE, set the temperature to 400°F, and set the time to 20 minutes. Press START/STOP to begin preheating.
Step 10
When the unit has preheated, place the sheet pan on the wire rack. Close the oven door to begin cooking.
Step 11
Check the scones after 13 to 17 minutes. They are finished cooking when they are lightly golden brown and firm to the touch. Remove the pan from the oven. Let cool before dividing into individual scones.
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
1/4 cup
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
1/2 cup
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
Step 2 of 11
Install a wire rack on Level 3. Select BAKE, set the temperature to 400°F, and set the time to 10 minutes. Press START/STOP to begin preheating.
6
thin slices prosciutto
180g
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
1/4 cup
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
1/2 cup
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
Step 3 of 11
When the unit has preheated, place the sheet pan on the wire rack. Close the oven door to begin cooking.
6
thin slices prosciutto
180g
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
1/4 cup
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
1/2 cup
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
Step 4 of 11
When the prosciutto is cooked and crispy, transfer it to paper towels to drain. Pour off any fat from the sheet pan and wipe it dry.
6
thin slices prosciutto
180g
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
1/4 cup
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
1/2 cup
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
Step 5 of 11
Pour the pancake mix into a large bowl. Add the cold butter and, using a pastry cutter or two knives, cut it into the mix until the butter is in small pieces no larger than peas.
6
thin slices prosciutto
180g
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
1/4 cup
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
1/2 cup
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
Step 6 of 11
Make a well in the center, pour in the milk, and add the chives. Gently stir together with a wooden spoon until well incorporated. The dough should be slightly sticky. If the mixture seems too dry, add an additional tablespoon of milk.
6
thin slices prosciutto
180g
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
1/4 cup
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
1/2 cup
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
Step 7 of 11
Roughly chop the cooked prosciutto into small pieces and add to the dough along with the Parmesan. Stir well to combine.
6
thin slices prosciutto
180g
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
1/4 cup
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
1/2 cup
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
Step 8 of 11
Shape the dough into a large circle about 1/2 inch thick and place it on the sheet pan. Using a sharp knife, cut the dough into 8 wedges. Brush the top of the dough with the melted butter.
6
thin slices prosciutto
180g
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
1/4 cup
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
1/2 cup
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
Step 9 of 11
Select BAKE, set the temperature to 400°F, and set the time to 20 minutes. Press START/STOP to begin preheating.
6
thin slices prosciutto
180g
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
1/4 cup
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
1/2 cup
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
Step 10 of 11
When the unit has preheated, place the sheet pan on the wire rack. Close the oven door to begin cooking.
6
thin slices prosciutto
180g
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
1/4 cup
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
1/2 cup
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
Step 11 of 11
Check the scones after 13 to 17 minutes. They are finished cooking when they are lightly golden brown and firm to the touch. Remove the pan from the oven. Let cool before dividing into individual scones.
6
thin slices prosciutto
180g
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
60ml
whole milk, plus more if needed
2 tablespoons
freeze-dried or fresh chives
40g
shredded Parmesan cheese
1 tablespoon
unsalted butter, melted
6
thin slices prosciutto
1 1/2 cups
pancake and baking mix
1 stick
cold unsalted butter, cut into small pieces
