Discover a versatile and refined starter that will brighten up any convivial moment: savoury scones with Prosciutto di San Daniele and cream cheese. This delicious dish is the perfect combination of tradition and innovation. The delicate flavour of the savoury scones complements the creamy texture of the spreadable cheese. Prosciutto di San Daniele, with its unmistakable flavour, adds a touch of refinement to each portion.
Originating in Great Britain, scones have a centuries-old history. Originally a sweet bread, they have evolved into savoury versions and have become a symbol of culinary tradition and innovation.
The idea for this recipe came from the desire to create a sophisticated starter, suitable for both informal aperitifs and more formal occasions. The combination of flavours is an invitation to experiment with new interpretations in the kitchen, without neglecting tradition. Every mouthful reflects attention to detail and a passion for good food. A starter like this will be the distinctive element of an aperitif or an elegant dinner.
Let the authentic taste of Prosciutto di San Daniele and the creaminess of the spreadable cheese take you on a unique sensory journey. Each portion of these savoury scones is designed to surprise and delight your guests with its refined aesthetics and balanced flavour. Perfect for convivial moments, this recipe offers a culinary experience that celebrates creativity and high-quality ingredients. Discover the secrets of this innovative starter and be inspired by a recipe that transforms savoury scones into an invitation that’s tasteful in every sense.
Recipe for savoury scones with Prosciutto di San Daniele and cream cheese:
Ingredients
- 260 g 00 flour
- 8 g baking powder
- 120 ml cold milk
- 113 g very cold butter
- 100 g grated Parmesan cheese
- 1 cold egg
- 1/2 teaspoon salt
- Pepper to taste
For decoration:
- 100 ml cream
- 60 g Parmesan cheese
- Spices to taste optional
For the filling:
- 200 g grated cheese
- 150 g Prosciutto di San Daniele
Instructions
- 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.
