Prune & Parmesan Rolled Scones
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks cold unsalted butter, in pieces
- 1 cup buttermilk
- 4-5 tablespoons prune lekvar*
- 1/4 cup slivered almonds
- Parmigiano-Reggiano
- Preheat the oven to 425 F. Place the oven racks in the upper and lower thirds of the oven.
- In a small skillet toast the almonds over medium heat, tossing frequently until lightly browned and fragrant. Remove from heat and set aside.
- In a large bowl stir together the flour, sugar, baking powder, baking soda, and salt with a fork. Dump the cold butter in the flour and quickly cut into the flour, using either your fingers (my preference) or a pastry blender. You want the dough to look shaggy and you'll have pea-sized pieces of butter left.
- Pour in the buttermilk and mix with the fork until it just comes together. Don't worry if the dough hasn't come completely together at this point. Dump the dough onto a lightly floured surface and lightly knead until the dough comes together. If the dough seems too dry you can add buttermilk by the teaspoon-full until it comes together. Be careful not to over-knead the dough, 10 or 12 turns should be fine.
- Cut the dough in half and set one half to the side. Working with your hands or a floured rolling pin pat or roll the first half into a rectangle about 12 inches long and about 1/2 inch thick - it will not be very wide. Spread half of the prune lekvar over the dough, top with half of the toasted almonds, and grate a teaspoon or two of the Parmigiano-Reggiano over the topping. Roll the dough up form one of the long sides, pinch the ends together, and place on a cutting board seam-side down. Repeat the process with the other half of the dough.
- Once you've formed both rolls its time to cut them - cut each roll in half, and then each half into six 1-inch slices. Place cut-side down on two un-greased cookie sheets and bake 10-15 minutes, until the tops of the scones are just browned. Let the scones cool on the pan for a few minutes before removing to a plate or serving platter. They are best served warm.
- *If you don't have prune lekvar you can use any sort of jam or preserve that you have on hand.
allpurpose, sugar, baking powder, salt, butter, buttermilk, lekvar, almonds
Taken from food52.com/recipes/17384-prune-parmesan-rolled-scones (may not work)