Parmesan & Prosciutto Scones
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
20
ingredients
- 3 cups plain flour
- 1 tablespoon cream of tartar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 12 tablespoons unsalted butter, cut into small chunks
- 1⁄2 cup freshly grated parmesan cheese
- 1 1⁄4 cups buttermilk, plus
- 2 tablespoons extra buttermilk
directions
- Preheat oven to 400F and position racks to top third and centre of the oven.
- Sift flour, cream of tartar, baking powder, salt and pepper into a medium bowl.
- Rub butter into the flour until the mixture looks like fine breadcrumbs.
- Stir in prosciutto and cheese.
- Add buttermilk and stir until the dough is moistened and begins to hold together.
- Knead briefly in the bowl just to form a light dough.
- (Light handling is the secret to great scones).
- Turn dough out onto a lightly floured surface. Pat out into 1/2 inch thickness. Using a 21/2 inch round or heart shape cookie cutter, cut out scones and place 1 inch apart on ungreased baking sheets.
- Brush tops of scones with the extra buttermilk.
- Bake until well risen and golden brown, about 15-20 minutes. Half way through baking, change positions of baking sheets from top to bottom.
- Serve warm, with butter.
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RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.