This recipe was born out of necessity. I once had a scone at a local coffee shop that I could not stop thinking about. I wrote to them asking if they would be so kind as to send me their recipe. I got no response, so I made it myself and it's better than the can't-eat can't-sleep type love I had for the coffee-shop-who-must-not-be-named scone. The Rosemary, Parmesan and Prosciutto Scone, everyone.
2 1/4 cup flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 cup cold butter
1 cup buttermilk
In a bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.
Grate the cold butter into the flour and crumble with your fingers. Add the prosciutto, rosemary and parm and mix with your hands.
Add the buttermilk and stir with a fork.
On a lightly floured surface turn it into a ball and knead a few times. Once it's thoroughly kneaded, split the ball in half and roll each of those into a ball. Pat each ball down until they're about ½ inch thick and slice them into 6 slices each, like a pizza.
Brush with egg wash, add a little more parm.
Bake at 425℉ for 12 to 15 minutes, until golden.
If you're more of a visual person, check out the video below illustrating the recipe step-by-step with tips and tricks peppered in. Video Length: 2:02