This is my take of savoury scones, and of course, the first version had to be Italian! They are perfect served at room temperature, and don't need to be halved and spread with butter, they're great as is.
Ingredients (makes 11-12 scones):
225g self-raising flour, plus extra for dusting
¼ tsp salt only if using non-salted butter
50g butter, very cold, diced
60g soft salami, cut in very small cubes
110g Italian cheese of a texture similar to cheddar (but not mature like parmesan or pecorino), grated - I used Taleggio and a young Pecorino
3 tsp paprika (can be smoked paprika)
120-150ml buttermilk
50gr grated parmesan
1 egg
Method:
Prepare and weigh all your ingredients, ensuring to cut the salami very small after removing the outer skin and any grains of pepper
Mix the flour, the salt (if using), 2 tsp of paprika and the butter very quickly until it is nice and crumbly
Add the diced salami and grated cheese and mix quickly
Add 120ml of the buttermilk and combine it well until it gets to a soft non-sticky dough: slowly add the remainder of the buttermilk only if needed
Lightly dust the counter with flour, then using your hands press the dough to form a sheet 2cm thick
Using a cookie cutter of 4cm of diameter, cut out your scones
Rework the remaining dough and continue cutting out your scones until all dough is finished
Place the scones well apart on a baking tray lined with baking paper
Beat the egg with the remaining 1 tsp of paprika
Brush the egg on the scones, ensuring to cover also the sides
Sprinkle the grated parmesan cheese on top of each scones
Bake in a pre-heated oven at 200 degrees C (fan) for 10-12 mins until well risen and golden (watch out for burning, it usually takes only 10 mins)
Remove from the oven and let it cool down to room temperature before serving