These scones make an ideal accompaniment for soup. Choose a strongly flavoured ham, trimmed of fat, and chop it fairly finely, so that a little goes a long way. Use whole wheat flour or a mixture of whole wheat and white flour for extra flavour, texture and fibre.
ingredients
makes 12
2 cups self rising flour
1 tsp dry mustard
1 tsp paprika, plus extra for sprinkling
1/2 tsp salt
2 tbsp soft margarine
1 tbsp snipped fresh basil
1 cup drained sun-dried tomatoes in oil, chopped
2 ounce cooked ham, chopped
6 tbsp skimmed milk, plus extra for brushing
method
1. Preheat the oven to 200°C/400°F. Flour a large baking sheet. Sift the flour, mustard, paprika and salt into a bowl. Rub in the margarine until the mixture resembles breadcrumbs.
2. Stir in the basil, sun-dried tomatoes and ham, and mix lightly. Pour in enough milk to mix to a soft dough.
3. Turn the dough out on to a lightly floured surface, knead briefly and roll out to a 20 x 15cm/8 x 6 inch rectangle. Cut into 2 inch squares and arrange on the baking sheet.
4. Brush lightly with milk, sprinkle with paprika and bake for about 12 - 15 minutes. Transfer to a wire rack to cool.
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more information
To cut calories and fat, choose dry-packed sun-dried tomatoes and soak them in warm water.
