Recipe - Parmesan Prosciutto Scones

1 One half cup Cake flour; not selfrising
1 One half cup Allpurpose flour
1 tablespoon Cream of tartar
1 One half teaspoon Baking soda
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
12 tablespoon Unsalted butter; chilled cut
into
; 1/2inch pieces
One half cup Finely chopped prosciutto
One half cup Freshly grated imported
parmesan cheese
1 One fourth cup Buttermilk; plus
2 tablespoon Buttermilk
Buttermilk; for brushing
Softened unsalted butter;
for spreading

1. Position racks in the top third and center of the oven and preheat to
400 F.

2. Sift cake and allpurpose flours, cream of tartar, baking soda, salt,
and pepper into a medium bowl.

3. Using a pastry blender or 2 knives, cut butter into flour until mixture
resembles coarse meal. Stir in prosciutto and cheese.

4. Add buttermilk and stir until dough is moistened and begins to hold
together. Using floured hands, knead briefly in the bowl just to form a
soft dough. (Light handling is the secret to tender scones.)

5. Turn dough out onto a lighlty floured work surface. Pat out to One half inch
thickness. Using a 2 1/2inch round or heart shaped biscuit cutter, cut out
scones and place 1 inch apart on ungreased baking sheets. Brush tops of
scones lightly with additional buttermilk.

6. Bake until well risen and golden brown, 15 to 20 minutes. Halfway
through baking, change positions of baking sheets from top to bottom. Serve
warm or at room temperature, with softened butter for spreading, if
desired.

Copyright credit: 1996 by Rick Rodgers © 1996 Lifetime Entertainment
Services. All rights reserved.

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