- 250 g of “00” flour
- 50 g of aged Pecorino Toscano PDO
- 50 g of fresh Pecorino Toscano PDO
- 175 ml of milk
- 1 egg
- ½ sachet of instant yeast for savoury preparations
- ½ tbsp of salt
Cut fresh Pecorino Toscano PDO into very little pieces and let them melt with milk into a saucepan.
Mix flour, yeast, and melted Pecorino Toscano in a bowl. Knead the dough on a floured work surface until it becomes soft.
Roll out the dough by hand to a thickness of 2.5 cm and cut out five discs using a pastry cutter with a diameter of 7 cm. Brush the scones with the beaten egg and garnish with some grated aged Pecorino Toscano PDO.
Bake at 220° C in static mode for 20 minutes. Remove from the oven and serve with cold cuts, savoury spreads, or pickled vegetables.