Ham, Mus­tard And Honey Scones

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In­gre­di­ents (Makes 9)

250g whole­meal self rais­ing flour 250g self rais­ing flour

10g bak­ing pow­der

1tsp salt

75g un­salted but­ter,

150g honey roast ham, chopped 115g clear honey

50g whole­grain mus­tard

Ap­prox 200ml whole milk 1 medium egg, beaten Pre­heat the oven to 200˚C (180˚C Fan Oven, Gas Mark 6). Line 2 bak­ing trays with bak­ing parch­ment. Mix the flours, bak­ing pow­der and salt in a bowl and rub in the but­ter un­til well blended. Stir in the ham.

Make a well in the cen­tre and add the honey and mus­tard. Grad­u­ally mix to­gether with suf­fi­cient milk to form a soft­ish dough. Turn on to a lightly floured sur face and knead gen­tly and roll out to a thick­ness of 3cm.

Cut into 9 x 7.5cm hexag­o­nal or round shapes us­ing a pastr y cut­ter, re-rolling the dough as nec­es­sar y. Trans­fer to the bak­ing trays, spaced apart. Brush with egg and bake for about 20min un­til risen and golden. Trans­fer to a wire rack to cool. Best eaten on day of bak­ing, spread with but­ter and ac­com­pa­nied with ex­tra ham, honey and mus­tard.

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