Cut fresh Pecorino Toscano DOP into tiny pieces and let them melt with milk in 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 DOP. Bake at 220° C in static mode for 20 minutes. Remove from the oven and serve with cold cuts, savoury spreads, or pickled vegetables.


250 g of “00” flour
50 g of aged Pecorino Toscano DOP
50 g of fresh Pecorino Toscano DOP
175 ml of milk
1 egg
½ sachet of instant yeast for savoury preparations
½ tbsp of salt