Ham, Basil & Sundried Tomato Scones
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.
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.