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Parmesan pine nut scones with balsamic butter, prosciutto and tomato
Makes 6 Starters and mains
Ingredients
- 180g butter, 100g straight from the fridge, diced, and 80g at room temperature
- 240g plain flour, sifted
- 50g grated parmesan cheese
- 1tbsp baking powder
- 1tsp sugar
- 50g pine nuts
- 180ml buttermilk, plus extra for brushing
- 1tbsp aged balsamic vinegar or balsamic glaze
- 8–12 slices prosciutto
- 2–3 tomatoes, sliced
Method
Preheat the oven to 200˚C/400°F/ Gas 6 and line a baking tray with baking paper. Place the 100g cold butter in a food processor, then add the flour and parmesan and pulse until it resembles breadcrumbs. Add the baking powder, a pinch of fine salt and sugar and pulse for 2 seconds.
Tip the mixture onto a clean work surface, 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 form a slab 2.5cm thick. Using a cookiecutter or a knife, cut out 6 evensized scones (any shape you like) and place them on the baking tray.
Brush the scones with the extra buttermilk and bake in the oven for 13-15 minutes until they have risen and are coloured on top.
While the scones are cooking, beat the balsamic vinegar or glaze into the 80g softened butter until emulsified, then mix in ¼tsp flaky sea salt.
Once the scones are cooked, remove them from the oven and leave on the baking tray for a few minutes before moving them to a cake rack to cool.
To serve, split the cooled scones in half and spread both halves with the balsamic butter, then tuck in the prosciutto and sliced tomato.
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