Ham and Tomato Scones
|Self raising flour||8 Ounce (225 Gram, 2 Cups)|
|Dry mustard||5 Milliliter (1 Teaspoon)|
|Paprika||10 Milliliter (5 Milliliter / 1 Teaspoon Extra For Sprinkling)|
|Salt||1 1⁄2 Milliliter (1/2 Teaspoon)|
|Soft margarine||1 Ounce (25 Gram, 2 Tablespoon)|
|Snipped fresh basil||15 Milliliter (1 Tablespoon)|
|Drained sun dried tomatoes in oil||2 Ounce, chopped (50 Gram)|
|Cooked ham||2 Ounce, chopped (50 Gram)|
|Skimmed milk||4 Fluid Ounce (90 - 120 Milliliter, 6 Tablespoon - 1/2 Cup, Plus Extra For Brushing)|
|Skimmed milk||1 Tablespoon (Extra For Brushing)|
1. Preheat the oven to 200°C/ 400°F/Gas 6. 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 yo a soft dough.
3. Turn the dough out on to a lightly floured surface, knead briefly and roll out to a 20 x 15 cm / 8 x 6 in rectangle. Cut into 5 cm / 2 in 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.