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Friulano Herb and Sun-dried Tomato Scones

Friulano, originating from the region of Friuli, is a mild, tasty cheese with a firm texture. It is often served with grapes and a glass of dessert wine after dinner. Even though it often served as an eating cheese, it can be used in a variety of dishes adding that extra bit of salty yet subtle flavour. Instead of serving bread in a basket with your dinner, why not try a basket of these scones? Here we added sun-dried tomato pesto, however, you can use basil pesto or you can change the variety of herbs used. The possibilities are endless. With a dollop of spicy hot pepper jelly, it adds to the finishing taste. Enjoy!

Makes 8 servings


  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup all purpose flour
  • 2 1/2 cups grated Santa Lucia Friulano cheese
  • 1/2 cup chopped fresh chives,reserving 1 tbsp for garnish
  • 1/2 cup chopped fresh parsley
  • 1/2 cup sun-dried pesto(available in most supermarkets)
  • 1 tbsp cold water
  • 1/4 olive oil
  • Hot or sweet pepper jelly or chutney (optional)

In a food processor with a dough blade add the butter, flour, 2 cups of the grated Santa Lucia Friulano cheese, chives, parsley, pesto and water. Pulse until a rough ball of dough forms, it will be a bit crumbly. Turn out on

to a floured surface, gently bring dough together and shape into a cylinder, about 3 inches in diameter.

Cover with plastic wrap and refrigerate for at least an hour. The dough can be made in advance.

Preheat oven to 400 degrees Fahrenheit. Slice dough into rounds of approximately 1/2 inch thickness. Place on a baking sheet lined with parchment paper. Brush each round with olive oil and bake until golden, about 10 minutes. After the 10 minutes sprinkle each round with remaining Santa Lucia Friulano cheese and return to the oven until cheese on top is melted. Once the cheese is melted , sprinkle with the reserved chopped fresh chives and serve warm with hot pepper jelly or chutney.

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