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
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.
The oregano can be replaced with another herb of your choice: basil, rosemary, thyme, etc.