Total time20 minutes
- 180 g butter (100 g straight from the fridge, diced, and 80 g at room temperature)
- 240 g flour, sifted
- 50 g Parmesan, grated
- 1 tbsp baking powder
- 1 good pinch fine salt
- 1 tsp sugar
- 50 g pine nuts
- 180 ml buttermilk (plus extra for brushing)
- 1 tbsp aged balsamic vinegar or balsamic glaze
- 1⁄4 tsp flaky sea salt
- 8–12 slices prosciutto
- 2–3 tomatoes, sliced
1. Preheat oven to 200 ̊C. Line a baking tray with baking paper.
2. Place the 100 g cold butter in a food processor. Add the flour and Parmesan and pulse until it resembles breadcrumbs.
3. Add the baking powder, salt and sugar and pulse for 2 seconds.
4. 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.
5. 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.
6. Brush with the extra buttermilk and bake for 13–15 minutes until risen and coloured on top.
7. 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.
8. Once cooked, leave the scones on the baking tray for a few minutes before moving to a cake rack to cool.
9. To serve, split the cooled scones in half and spread both halves with the balsamic butter. Tuck in the prosciutto and sliced tomato.