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
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