Ham and Tomato Scones Recipe
Ingredients
| 225 g / 8 oz / 2 cups self-raising flour | ||
| 5 ml / 1 tsp dry mustard | ||
| 5 ml / 1 tsp paprika, plus extra for sprinkling | ||
| 1.5 ml / 1/2 tsp salt | ||
| 25 g / 1 oz / 2 tbsp soft margarine | ||
| 15 ml / 1 tbsp snipped fresh basil | ||
| 50 g / 2 oz / 1 cup drained sun-dried tomatoes in oil, chopped | ||
| 50 g / 2 oz cooked bam, chopped | ||
| Skimmed milk | 120 Milliliter (For brushing) | |
Directions
1. Preheat the oven to 200°C/ 400°F/Gas 6. Flour a large baking sheet. Sift the flour, mustard, paprika and salt into a bowl. Rub in the margarine until the mixture resembles breadcrumbs.
2. Stir in the basil, sun-dried tomatoes and ham, and mix lightly. Pour in enough milk to mix yo a soft dough.
3. Turn the dough out on to a lightly floured surface, knead briefly and roll out to a 20 x 15 cm / 8 x 6 in rectangle. Cut into 5 cm / 2 in squares and arrange on the baking sheet.
4. Brush lightly with milk, sprinkle with paprika and bake for about 12-15 minutes. Transfer to a wire rack to cool.
2. Stir in the basil, sun-dried tomatoes and ham, and mix lightly. Pour in enough milk to mix yo a soft dough.
3. Turn the dough out on to a lightly floured surface, knead briefly and roll out to a 20 x 15 cm / 8 x 6 in rectangle. Cut into 5 cm / 2 in squares and arrange on the baking sheet.
4. Brush lightly with milk, sprinkle with paprika and bake for about 12-15 minutes. Transfer to a wire rack to cool.
Chef
