THE LAST BITE These scones are a great way to use up any left­over ham on Box­ing Day

Turn your for­lorn Christ­mas left­overs into fresh savoury scones – the per­fect wel­come for last-minute guests be­tween Christ­mas and New Year

BBC Good Food - - Contents - recipe MIRIAM NICE pho­to­graph WILL HEAP

MAKES 9-10 PREP 15 mins COOK 12-15 mins EASY

450g plain flour, plus ex­tra for dust­ing

2 tsp bak­ing pow­der 50g but­ter, plus ex­tra to serve

2 tsp whole­grain mus­tard 1 large egg

280ml milk, plus ex­tra for glaz­ing

100g stil­ton, crum­bled into chunks

100g left­over cooked gam­mon or ham, cubed

1 Heat oven to 220C/200C fan/gas 7. Tip the flour and bak­ing pow­der into a large bowl. Rub in the but­ter us­ing your fin­ger­tips un­til the mix­ture looks like fresh bread­crumbs. Mix the mus­tard, egg and milk in a jug, then pour into the flour mix­ture and add the stil­ton and ham. Knead the dough briefly – you want to make sure that all the in­gre­di­ents are evenly dis­persed through the mix – but try not to over­work the dough.

2 Dust a work sur­face with flour, then shape the dough into a flat disc around 4-5cm thick. Cut out nine or 10 scones us­ing a 7.5cm fluted cut­ter, trans­fer to a bak­ing sheet lined with bak­ing parch­ment, brush the tops with milk and bake for 12-15 mins or un­til risen and golden. Serve warm with but­ter.

PER SCONE en­ergy 283 kcals • fat 10g • sat­u­rates 6g • carbs 36g • sug­ars 2g • fi­bre 2g • pro­tein 11g • salt 0.9g

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.