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    Herby cheese scones with Serrano ham

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    Herby cheese scones with Serrano ham

    Taleggio cheese, basil and tomato give a Mediterranean flavour to these scones, which are great served warm with Serrano ham.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 8


    250g self-raising flour, plus extra to dust
    1 tsp bicarbonate of soda
    50g cold butter, diced
    175ml buttermilk
    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


    1. Preheat the oven to 220°C, gas mark 7. Line a large baking sheet with baking parchment.
    2. Place the flour, seasoning, bicarbonate of soda and butter in a large mixing bowl. Rub together with your fingertips until the mixture resembles breadcrumbs. Fold in the buttermilk, cheese, tomatoes and basil, then lightly knead until you have a sticky dough.
    3. Turn the dough out onto a floured board. Dust the top with a little flour then use your hands to press the dough evenly into a round, about 3cm deep. Using a 7.5cm cutter, cut out 8 scones, gently reforming the off-cuts as you go. Place on the baking sheet, spacing them out well, and bake in the oven for 15 minutes until golden brown. Serve warm with the Serrano ham.

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    Cook's tips

    For best results, scone dough should be handled very lightly, to avoid over-working it.


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