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British cheese scones recipe with Grana Padano cheese -family friendly easy recipe from Eats Amazing UK - great for afternoon tea picnics and lunch boxes
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5 from 2 votes

Grana Padano Cheese Scones with Prosciutto di San Daniele

Easy cheese scones recipe made with Grana Padano cheese and topped with Prosciutto di San Daniele for a tasty Italian twist on the British classic. Perfect for afternoon tea, party food and lunch boxes too! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch, Party Food, Picnic
Cuisine: British, Italian
Servings: 8 scones
Author: Grace Hall

Ingredients

  • 225 g self raising flour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 60 g butter
  • 80 g Grana Padano cheese + 20g extra for topping
  • 1 tsp dried mixed herbs
  • 100 ml milk
  • 1 egg

Instructions

  • Preheat the oven to 200°C (Gas mark 4/400°F).
  • Sift the self-raising flour, baking powder and a pinch of salt into a large bowl. Mix with a wooden spoon to combine.
  • Cut the butter into small cubes. Add them to the flour, then rub in with your fingertips until the flour has the consistency of fine breadcrumbs.
  • Finely grate the Grana Padano cheese and set aside 20g for later.  Add the remaining 80g of Grana Padano to the bowl along with the herbs and mix with a wooden spoon to combine.
  • Add the milk a little at a time, mixing with the wooden spoon in between until combined. Pull the mixture together with your hands until you have a ball of dough.
  • Tip the dough out onto a floured surface and roll out to around 2.5cm thick. Cut circles from the dough using a round cutter (use a fluted cutter for the traditional scone look), and place on a baking tray.
  • Whisk the egg with a splash of milk, then brush all over the scone tops to glaze. Sprinkle over the remaining grated Grana Padano cheese to top each scone.
  • Bake in the pre-heated oven for 10-15 minutes until risen and golden all over.
  • Remove from the oven and place on a cooling rack until cool enough to handle.
  • Serve warm or cold.
  • Split and spread with butter, then top with slices of Prosciutto di San Daniele to serve.