To prepare the cheese scones with San Daniele, first sift the dry ingredients into a bowl.

Grate the butter and the cheeses and using a fork mix with the dry ingredients.

Gradually add the milk and start kneading with your hands.

Tip the dough onto a flat surface and roll out with a rolling pin to a height of about 2-3 centimetres.

Use a biscuit cutter to cut out about 12 scones.

Brush the top with milk.

Bake in a static oven at 200°C for 15 minutes until golden brown.

Once baked, remove from the oven and allow to cool on a wire rack.

Cut in half and fill with spreadable cheese, rocket and Prosciutto di San Daniele.