MINI CAPSICUM, HAM & JALAPENO SCONES

MAKES 24 PREP + COOK 50 MINS + COOLING

✦ 1½ cups self-raising flour ✦ 2 tsp caster sugar ✦ ¾ cup grated cheddar cheese ✦ 2 tsp fresh thyme leaves ✦ 1 cup milk ✦ 30g butter, melted ✦ 200g sliced leg ham, torn ✦ 24 drained pickled jalapeno slices

CAPSICUM CHEESE

✦ 1 cup grated cheddar cheese ✦ 75g cream cheese, softened ✦ 40g chargrilled capsicum, coarsely chopped ✦ ¼ cup mayonnaise ✦ ¼ tsp cayenne pepper ✦ ¼ tsp 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. 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. Brush tops with butter.

4 Bake scones 15 mins until browned lightly. Transfer to a wire rack to cool. 5 CAPSICUM CHEESE Meanwhile, process ingredients until smooth. 6 Split scones in half. Spread bases with capsicum cheese. Top with ham, then tops of scones. Attach jalapenos with toothpicks.