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.