Scones with Capicollo, parmesan cheese and oregano

Name: Scones with Capicollo, parmesan cheese and oregano
Prep time: 15 s
Cook time: 20 s
Total time: 35 s
Yield: 9
Ingredients: 2 cups of all-purpose unbleached flour; 1 tbsp of sugar; 1 tbsp of baking powder; 1/4 tsp freshly ground pepper; 1/8 tsp of salt; 11/2 cup of chilled unsalted butter, cut into small cubes; 3/4 cup of buttermilk; 1 cup of grated parmesan cheese; 6 slices of Capicollo Fantino&Mondello cut into chunks (around 4 slices total); 1 tbsp of fresh oregano; ¼ cup buttermilk

Whole capicollo – Mild

Portions

9 scones

Preparation

15 minutes

Cooking

20 minutes

INGREDIENTS

2 cups of all-purpose unbleached flour
1 tbsp of sugar
1 tbsp of baking powder
1/4 tsp freshly ground pepper
1/8 tsp of salt
11/2 cup of chilled unsalted butter, cut into small cubes
3/4 cup of buttermilk
1 cup of grated parmesan cheese
6 slices of Capicollo Fantino&Mondello cut into chunks (around 4 slices total)
1 tbsp of fresh oregano
¼ cup buttermilk

PREPARATION

Preheat the oven to 200 °C (400 °F) and place the oven rack in the centre. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, salt and pepper. Use a pastry knife to incorporate the butter until the texture resembles small peas. Add the buttermilk, parmesan, Capicollo and oregano. Mix together quickly by hand to form a dough ball without overworking the dough.
On a floured surface, use a rolling pin to spread the dough until it resembles a disk with a 23 cm (9 in) diameter. Use a round cookie cutter with a 8 cm (3 in) diameter to form discs. Use a spatula to transfer the dough discs onto the baking sheet, spacing them apart.
Pour the buttermilk into a small bowl.
Use a pastry brush to coat the scones with buttermilk. Bake in the oven for approximately 18 minutes or until golden. Cool on a rack for a few minutes before serving.