Long weekend baking goodness. Here’s a nice savoury twist on the classic scone using ham and dollops of mayonnaise. The mayo gives these scones a lovely light texture and keeps them soft.
Makes about 12-14
3 cups flour
4 teaspoons baking powder
½ teaspoon soda
½ teaspoon celery salt or your favourite seasoning
1 ½ cups grated cheddar cheese
½ cup diced ham
2 tablespoons fresh chopped parsley
1 spring onion, finely chopped
1 ½ cups milk
1 cup Best Foods Real Mayonnaise
Sprinkle of smoked paprika
Pre-heat oven to 190 degs. Line a baking tray with cooking paper. Sift flour, baking powder, soda and salt into a large bowl. Stir in cheese, ham, parsley and spring onion. In a separate bowl beat together the milk and mayonnaise. Fold the liquid ingredients into the dry and gently mix until combined (add a little extra milk if needed). The mixture should be a stiff muffin consistency. Use a large spoon to scoop out generous spoonfuls onto the lined tray – they should just be touching so when cooked they will link together. Sprinkle with a little paprika and bake for 10-15 minutes until golden and risen (you can pull the middle one apart slightly to check it is cooked through). Remove from the oven and cover with a clean tea towel. Serve warm with butter.