29.1.16

Ham & tomato scones difficulty ** #83




Makes about 12
Preparing time: 20 minutes 
Cooking time: 12-15 minutes 

Ingredients:
  • 125 ml milk, plus extra to glaze 
  • 2 tablespoons sun-dried tomato paste
  • 50 g Serrano ham, finely diced
  • 250 g self-raising flour 
  • 1 teaspoon baking powder 
  • 40 g butter, chilled and diced
  • ground paprika, for sprinkling 




  1. Beat together the milk, tomato paste and ham in a jug 
  2. Put the flour and baking powder in a bowl or food processor
  3. Add the butter and rub in with the fingertips or process until the mixture resembles fine breadcrumbs 
  4. Add the milk mixture and mix or blend briefly to a soft dough 
  5. Shape the dough into a ball on a lightly floured surface, then roll out to 1.5 cm thick 
  6. Cit out about 12 rounds using a 4 cm plain biscuit cutter, re-rolling the trimmings to make more 
  7. Place slightly apart on a greased baking sheet, then lightly apart on a greased baking sheet, then brush with milk and sprinkle with paprika 
  8. Bake in a preheated oven, 220 C(425 F),Gas Mark 7, for 12-15 minutes or until risen and golden 
  9. Transfer to a wire rack to cool 
  10. Serve warm or cold, split and buttered with Chilli & parsley butter, if liked (see below)
  11. For chilli & parsley butter
  12. To serve as an accompaniment
  13. Beat together 100 g softened slightly salted butter, 1/2 deseeded and finely chopped medium-strength red chilli 
  14. 2 tablespoons finely chopped parsley and 1 crushed garlic clove in a bowl 
  15. Turn into a small dish, cover and cilli until ready to serve 
  16. Enjoy! :-)

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