Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Cake flour; not self-rising |
| 1½ cup | All-purpose flour |
| 1 tablespoon | Cream of tartar |
| 1½ teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Freshly ground pepper |
| 12 tablespoons | Unsalted butter; chilled cut into |
| \N \N | ; 1/2-inch pieces |
| ½ cup | Finely chopped prosciutto |
| ½ cup | Freshly grated imported parmesan cheese |
| 1¼ cup | Buttermilk; plus |
| 2 tablespoons | Buttermilk |
| \N \N | Buttermilk; for brushing |
| \N \N | 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 all-purpose 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 ½ inch thickness. Using a 2½-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.
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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