Parmesan pinenut scones with balsamic butter, prosciutto and tomato
|180 g||Butter, (100 g straight from the fridge, diced, and 80 g at room temperature)|
|240 g||Flour, sifted|
|50 g||Parmesan cheese, grated|
|1 tsp||Baking powder|
|1 pinch||Salt, fine grade|
|50 g||Pine nuts|
|180 ml||Buttermilk, (plus extra for brushing)|
|1 Tbsp||Aged balsamic vinegar, or balsamic glaze|
|1¼ tsp||Flaky sea salt|
|8 slices||Prosciutto, up to 12 slices|
- Preheat oven to 200 degC. Line a baking tray with baking paper.
- Place the 100 g cold butter in a food processor. Add the flour and Parmesan and pulse until it resembles breadcrumbs.
- Add the baking powder, salt and sugar and pulse for 2 seconds.
- Tip onto your bench, make a well in the centre and add the pine nuts and buttermilk.
- Gently mix until it just comes together – overworking the dough makes the scones tough.
- Dust the dough lightly with a little extra flour and roll out to give you a slab 21⁄2 cm thick.
- Using a cookie-cutter or a knife, cut out 6 even-sized scones (any shape you like) and place on the baking tray.
- Brush with the extra buttermilk and bake for 13–15 minutes until risen and coloured on top.
- While they’re cooking, beat the balsamic vinegar or glaze into the 80 g softened butter until emulsified, then mix in the flaky sea salt.
- Once cooked, leave the scones on the baking tray for a few minutes before moving to a cake rack to cool.
- To serve, split the cooled scones in half and spread both halves with the balsamic butter. Tuck in the prosciutto and sliced tomato.