Parmesan Proscuitto Scones
1 1/2 cup Cake flour, not self-rising
1 1/2 cup All-purpose flour
1 tbl Cream of tartar
1 1/2 tsp Baking soda
1/4 tsp Salt
1/4 tsp Freshly ground pepper
12 tbl Unsalted butter chilled cut into 1/2-inch pieces
1/2 cup Finely chopped prosciutto
1/2 cup Freshly grated imported parmesan cheese
1 1/4 cup Buttermilk, plus
2 tbl Buttermilk
Buttermilk, for brushing
Softened unsalted butter, for spreading
Position racks in the top third and center of the oven and preheat
to 400 F.
Sift cake and all-purpose flours, cream of tartar, baking soda,
salt, and pepper into a medium bowl.
Using a pastry blender or 2 knives, cut butter into flour until
mixture resembles coarse meal. Stir in prosciutto and cheese.
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.)
Turn dough out onto a lightly floured work surface. Pat out to 1/2
inch thickness. Using a 2 1/2-inch 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.
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.