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