Ham, Basil & Sundried Tomato Scones

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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.

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