Mini Capsicum, Ham & Jalapeño Scones

MAKES 24 PREPARATION & COOKING 50 MINUTES (PLUS COOLING)

1½ cups self-raising flour 2 teaspoons caster sugar ¾ cup grated cheddar cheese 2 teaspoons fresh thyme

leaves 1 cup milk 30g butter, melted 200g sliced leg ham, torn 24 drained pickled

jalapeño slices CAPSICUM CHEESE 1 cup grated cheddar cheese 75g cream cheese, softened ¼ cup mayonnaise

40g chargrilled capsicum,

coarsely chopped ¼ teaspoon cayenne pepper ¼ teaspoon onion salt

1. Preheat oven to 200°C. Line an oven tray with baking paper.

2. Place flour, sugar, cheddar and thyme in a medium bowl. Season. Make a well in the centre and add milk. Use a butter knife to “cut” the milk through the flour

mixture into a soft, sticky dough. Don’t overmix.

3. Turn out onto a floured surface and bring together, dusting with a little extra flour, if needed. Press dough out until 2cm thick. Dip a 3.5cm round cutter in flour, then cut as many rounds as possible from dough. Place scones side by side, just touching, on tray. Gently knead scraps of dough together. Repeat pressing and cutting of dough. Place rounds on tray and brush tops with butter.

4. Bake scones for 15 minutes or until browned lightly. Transfer to a wire rack to cool.

5. CAPSICUM CHEESE. Process all the ingredients until smooth.

6. Split scones in half and spread bases with capsicum cheese. Top with ham, then tops of scones. Attach jalapeños with toothpicks.