Proscuitto di Parma, Parmesan and Rosemary Scones

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Prosciutto di Parma, Parmesan and Rosemary Scones are deliciously savoury and totally crave worthy. These are the scones that are perfect for serving up as breakfast, during weekend brunches, and at your afternoon tea.

Delighted to have teamed up with Prosciutto di Parma to bring you this recipe. Although it is a sponsored partnership, all opinions are my own.

Having lived in the English countryside, I developed an affinity for indulging in a scone with my afternoon tea. And as any good Brit will tell you, a proper English scone that is warm and served just from the oven is pretty much the best thing ever.

Whilst I enjoy all different flavours of scones, my very favourite tend to be of the savoury variety. And that is why I am so enamored with this recipe for Prosciutto di Parma, Parmesan and Rosemary scones.

These are perfectly flaky scones featuring the fantastic flavour combination of delectable Parma Ham, Parmigiano Reggiano cheese and fresh rosemary. Soooooo good. four ham parmesan and rosemary scones in a ceramic dish

I happen to think that Parma Ham has a full-bodied flavour and a silky texture that is the perfect addition to so many recipes: fabulous summer salads, satisfying sandwiches, amazing appetizer plates, and of course, for adding into these delicious ham and cheese scones.

What Ingredients Do I Need to Make Prosciutto di Parma, Parmesan and Rosemary Scones?

  • all-purpose flour
  • sugar
  • baking powder
  • salt
  • unsalted butter
  • egg
  • buttermilk
  • Parmigiano Reggiano cheese
  • fresh rosemary
  • Parma Ham one rosemary scone served with butter and slices of parma ham

Prosciutto di Parma, Parmesan and Rosemary Scones Recipe Instructions

  1. Preheat the oven to 204C /400F.
  2. Line a baking sheet with parchment paper (you may need 2 trays).
  3. In a mixing bowl, combine flour, sugar, baking powder, and salt.
  4. Add the grated butter and combine until the mixture looks like coarse crumbs. Then add the Parmesan cheese and 3 tablespoons of the chopped rosemary.
  5. Next, mix in the egg and buttermilk until just combined, being careful not to over mix the dough. Then gently fold in the Parma Ham.
  6. Turn the dough out onto a floured surface and then pat into a 1-inch thick square.
  7. Cut the dough into 8 wedges, then lightly press remaining tablespoon of rosemary on top of wedges.
  8. Place scones about 2 inches apart on the already prepared baking sheets, and brush with remaining buttermilk.
  9. Place the preheated oven and bake for 16-18 minutes, or until the scones are golden brown and a skewer inserted in the middle comes out clean.
  10. Allow the scones to cool for a couple of minutes, then serve warm. image collage showing the steps for making ham and cheese scones

Parma Ham and Cheese Scones Tips

  • To ensure your scones rise and get light and airy, make sure to not over-work the dough.
  • No buttermilk on hand? You can make your own buttermilk by combining 1 cup regular milk with a tablespoon of lemon juice or white vinegar. Let stand for 5-10 mins before using.
  • You can reserve a couple of tablespoons of the parmesan to sprinkle on top of the scones before baking. This will give them a delightfully crunchy golden top. finished ham and cheese scones on a baking rack

How To Store Parma Ham and Cheese Scones?

These Parma Ham and cheese scones can be stored in an airtight container inside the fridge and will keep for 1 – 2 days.

Parma Ham and Cheese Scones Serving Suggestions

Roasted Asparagus Salad with Grapes.

Easy Cucumber Tomato Salad.

Creamy Instant Pot Tomato Soup.

More Delicious Parma Ham Recipes

Parma Ham and Beet Salad.

Grilled Peach, Cherry and Parma Ham Pizza.

Parma Ham and Garlic Butter Pasta.

About Parma Ham

The unique flavour of Parma Ham is the result of a production process that allows it to be designated as a Protected Designation of Origin (PDO) product.

All Parma hams must be cured for at least a full year, and sometimes up to 3 years and then pass the strict curing regulations receiving the stamp of the Ducal crown.

Parma Ham truly is a world-class food. It is completely all natural and contains absolutely no additives. Made of just pork and salt, Parma ham delivers nothing but the finest, most pure prosciutto flavour in every package. close up view of a package of parma ham

You can learn even more about Parma ham by visiting their website www.prosciuttodiparma.com
and following them on Instagram @parmahamuk and Twitter: @ParmaHamUK.

Thank you for reading my Rosemary Scones recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

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Print Recipe
5 from 7 votes

Ham Parmesan and Rosemary Scones

These savoury scones are perfect for serving any time of day!
Prep Time10 minutes
Cook Time18 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American, British, Western
Servings: 8
Calories: 466kcal
Author: Bintu Hardy

Ingredients

Ham Parmesan and Rosemary Scones Ingredients:

  • 591 ml (2 1/2 cups) all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter grated
  • 1 large egg
  • 96 grams (3/4 cup) buttermilk plus extra for brushing
  • 85 grams (2/3 cup) parmesan cheese grated
  • 6 slices of parma ham chopped
  • 4 tablespoons of fresh chopped rosemary

Instructions

Ham Parmesan and Rosemary Scones Instructions:

  • Preheat the oven to 204C /400F.
  • Line a baking sheet with parchment paper (you may need 2 trays).
  • In a mixing bowl, combine together flour, sugar, baking powder, and salt.
  • Add the grated butter and combine until the mixture looks like coarse crumbs. Then add the Parmesan cheese and 3 tablespoons of the chopped rosemary.
  • Next, mix in the egg and buttermilk until just combined, being careful not to over mix the dough. Then gently fold in the Parma ham.
  • Turn the dough out onto a floured surface and then pat into a 1-inch thick square.
  • Cut the dough into 8 wedges, then lightly press remaining tablespoon of rosemary on top of wedges.
  • Place scones about 2 inches apart on the already prepared baking sheets, and brush with remaining buttermilk.
  • Place the preheated oven and bake for 16-18 minutes, or until the scones are golden brown and a skewer inserted in the middle comes out clean.
  • Allow the scones to cool for a couple of minutes, then serve warm.
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Nutrition

Calories: 466kcal | Carbohydrates: 61g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 380mg | Potassium: 283mg | Fiber: 2g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 4mg

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Recipe Rating




9 Comments

  1. 5 stars
    These scones are the best. I have made them once and I have gotten all the ingredients to make them again. A double batch!

  2. 5 stars
    Wee love savoury scones in our house! I’d never have thought to use parma ham but these sound absolutely delicious – I can’t wait to give them a go!

  3. 5 stars
    I gotta say I’m a huge fan when it comes to scones. Savory scones is something I never tried before, but always wanted too. These looks absolutely amazing and I’m adding this recipe to my to make list. I think they would go great with the Ukrainian borscht ๐Ÿ™‚

  4. Oh wow, how good do these look! I love the idea of savoury scones and these look fabulous. I think they would be tasty with some relish on them too. Can’t wait to try them!