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Herby cheese scones with Serrano ham
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Taleggio cheese, basil and tomato give a Mediterranean flavour to these scones, which are great served warm with Serrano ham.
250g self-raising flour, plus extra to dust
1 tsp bicarbonate of soda
50g cold butter, diced
125g rindless Taleggio cheese, cut into 1cm cubes
75g organic sun-ripened tomatoes in oil, drained and finely chopped, from the deli counter
½ x 25g pack fresh basil, roughly chopped
8 slices Serrano ham
For best results, scone dough should be handled very lightly, to avoid over-working it.
Typical values per serving:
This recipe was first published in April 2007.
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