Food recipes
Parmesan & Prosciutto Scones
Parmesan & Prosciutto Scones Ingredients: wheat flour, white, all-purpose, unenriched cream, whipped, cream topping, pressurized leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spic...
Parmesan & Prosciutto Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 400F and position racks to top third and centre of the oven.
Sift flour, cream of tartar, baking powder, salt and pepper into a medium bowl.
Rub butter into the flour until the mixture looks like fine breadcrumbs.
Stir in prosciutto and cheese.
Add buttermilk and stir until the dough is moistened and begins to hold together.
Knead briefly in the bowl just to form a light dough.
(Light handling is the secret to great scones).
Turn dough out onto a lightly floured surface.
Pat out into 1/2 inch thickness.
Using a 21/2 inch round or heart shape cookie cutter, cut out scones and place 1 inch apart on ungreased baking sheets.
Brush tops of scones with the extra buttermilk.
Bake until well risen and golden brown, about 15-20 minutes.
Half way through baking, change positions of baking sheets from top to bottom.
Serve warm, with butter.
Ingredients:
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 400F and position racks to top third and centre of the oven.
Sift flour, cream of tartar, baking powder, salt and pepper into a medium bowl.
Rub butter into the flour until the mixture looks like fine breadcrumbs.
Stir in prosciutto and cheese.
Add buttermilk and stir until the dough is moistened and begins to hold together.
Knead briefly in the bowl just to form a light dough.
(Light handling is the secret to great scones).
Turn dough out onto a lightly floured surface.
Pat out into 1/2 inch thickness.
Using a 21/2 inch round or heart shape cookie cutter, cut out scones and place 1 inch apart on ungreased baking sheets.
Brush tops of scones with the extra buttermilk.
Bake until well risen and golden brown, about 15-20 minutes.
Half way through baking, change positions of baking sheets from top to bottom.
Serve warm, with butter.