• Cooking Time:
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  • 2 cups self-rising flour
  • 1 tsp dry mustard
  • 1 tsp paprika (plus a sprinkling on top)
  • 1/2 tsp salt
  • 2 tbsp soft margarine
  • 1 tbsp fresh basil, chopped
  • 1 cup sun-dried tomatoes in oil, drained & chopped
  • 2 oz Black Forest Ham, chopped
  • 1/4 - 1/2 cup skim milk (plus extra for brushing)


  • Preheat oven to 400F.
  • Sift into a bowl: flour, mustard, paprika and salt. Mix in the margarine until the mixture resembles bread crumbs.
  • Add basil, sun-dried tomatoes and ham.
  • Mix lightly.
  • Slowly add enough milk to the mix until a soft dough is formed.
  • Place the dough out onto a lightly floured surface, knead briefly and roll out into (8x6inch) rectangle.
  • Cut into triangles and place on a large floured baking sheet.
  • Brush lightly with milk and sprinkle with paprika. Bake for 12-15 mins.
  • Transfer to a wire rack to cool.

Categories: Bread  Scone 
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