Mix the flour and baking powder in a bowl and leave to cool in the fridge or freezer for 20 minutes.
Add the very cold butter, cut into cubes, and rub the mixture well with your hands until it has a sandy texture.
In another bowl, beat the egg with the milk and pour into the flour.
Stir the mixture with a spoon and then with your hands without working it too hard.
Chill in the fridge for 20-30 minutes.
Roll out the dough by hand on a sheet of baking paper to form a circle about 2-3 cm thick.
Cut the dough into 8 slices with a knife and arrange them on the baking paper leaving a space between each slice.
Brush the triangles with cream, sprinkle with Parmesan cheese and season to taste.
Bake at 180°C for about 20-25 minutes until golden brown.
Cut the scones in half and fill with cream cheese and Prosciutto di San Daniele.
