Savoury scones
No matter if you are planning an elaborate menu or only going ahead for tomorrow's Savoury scones. This recipe comes from several decades of playing in kitchen. I realize that adding a couple ingredients into your recipe provides depth to what exactly is ordinarily dull. You might be searching for milder meals to create along with your leftovers. Great and mild Savoury scones ideal for post-vacation. The elements within this recipe get your tongue thumping, and have become waist-friendly once you will need a'snack' following an active trip. Employing several ingredients as alternate options, this soup has been filled with a fall and spicy flavor that produces it tasty. The perfect Savoury scones to heat you up on cold winter months. Fantastic for employing leftover. Meals are a important factor of your daily diet plan. You should compare the exact amount of that food that you typically eat into the serving size listed on the tag. Eating large parts or portions may cause excess weight gain.
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How to make Savoury scones
Yield = 8Prep time: 0:20
Cook time: 0:25
Total time: 0:45
Ingredients
- 4 cups (600g) self-raising flour
- Pinch ground cayenne pepper
- 100g chilled unsalted butter, cubed, plus extra to serve
- 150g ham, finely chopped
- 6 spring onions, finely chopped
- 1/2 red capsicum, finely chopped
- 1/2 green capsicum, finely chopped
- 2 cups (240g) finely grated Devondale Tasty Cheese Block (500g)
- 1 1/2 cups (375ml) milk, plus extra to brush
Method
- Step 1 Preheat the oven to 180°C fan-forced (200°C conventional). Grease and flour a baking tray.
- Step 2 Sift the flour into a large bowl, add the cayenne pepper and rub the butter with your fingertips until it resembles fine breadcrumbs. Stir in the ham, spring onion, ham, capsicums and 1 1/2 cups of the tasty cheese, and season well with salt and pepper. Add the milk, cutting it into the dry mixture with a knife until just combined - do not overmix.
- Step 3 Place the mixture onto the prepared tray. Form into a flat round, about 25cm in diameter. Cut into eight wedges, then separate wedges slightly. Brush the top of the scones with extra milk and sprinkle over the remaining cheese. Bake for 20-25 minutes or until golden.
- Step 4 Serve warm, spread with extra butter.
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