Easy Cheese Scones Recipe with Grana Padano & Prosciutto di San Daniele

Is there anything better than warm cheese scones slathered with butter? I happen to think there is: these Grana Padano cheese scones topped with gorgeous slices of Prosciutto di San Daniele!

Cheese scones are a classic British treat, traditionally served at afternoon teas, picnics and parties all the year around. They're also perfect for popping in a lunch box or for a quick afternoon snack when the kids come in 'starving hungry' from school. They're delicious served warm or cold, and as we've recently discovered, they pair beautifully with Prosciutto di San Daniele too. I made these cheese scones with Grana Padano and a sprinkling of herbs and served them with slices of Prosciutto di San Daniele for a tasty Italian twist on the British classic. They turned out beautifully, though I say so myself!

Check out the recipe video below to see just how easy this recipe is.  If you have any trouble loading the video, click here to watch it on YouTube, and don’t forget to subscribe to the Eats Amazing YouTube channel while you are there for lots more easy recipes, tutorials and fun food ideas! You'll also find some interesting information about Grana Padano and Prosciutto di San Daniele, as well as the full recipe and a printable recipe card further down this post.

Grana Padano

Grana Padano cheese was invented by Benedictine monks over 900 years ago as a clever way of preserving surplus milk. The traditional methods for producing Grana Padano cheese have been handed down unchanged over the centuries, ensuring that this world famous cheese remains as delicious today as it always has been. Each wheel of cheese takes a minimum of 9 months to produce, and after examination by impartial testers, receives a fire-branded mark to qualify and certify that it is perfect.  Grana Padano is lactose free due to the characteristics of its production and the long ageing process, easily digestible and an excellent source of calcium and energy, so it is particularly recommended for children and elderly people, as well as for sportspeople.

Prosciutto di San Daniele

Prosciutto di San Daniele is a unique product as it is made only with selected thighs from Italian pigs, sea salt and the special microclimate of San Daniele del Friuli in Italy. No artificial additives or preservatives are used, so it is a completely natural product.  It is an excellent source of proteins and vitamins, in particular B1 and minerals, especially phosphorus, zinc and potassium, so is recommended for everyone for its high nutritional value and easy digestibility. Like Grana Padano, it receives a branded mark after inspection - only prosciuttos that satisfy all the requirements are certified and branded.

The PDO Logo

Both Grana Padano and Prosciutto di San Daniele have been recognised by the European Union as Protected Designation of Origin (PDO) products since 1996.  This EU Designation is reserved for products that come from a strictly defined geographical area and that are produced using distinctive processing techniques steeped in the history and tradition. In order to achieve PDO status, products must respect the strict production specifications. You can spot the very special products that are recognised in this way by looking for the PDO mark (above right) when you are shopping for food.

Grana Padano Cheese Scones with Prosciutto di San Daniele

Ingredients (makes 8): 

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

Method: 

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.

Enjoy!

Grace

Disclosure: This video recipe and blog post was commissioned by Grana Padano and Prosciutto di San Daniele.  I was compensated for my time and the cost of ingredients, however all opinions expressed in this post are my own.

Print Recipe

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 minutes mins

Cook Time15 minutes mins

Total Time25 minutes 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.

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