Ham, Mustard And Honey Scones
Ingredients (Makes 9)
250g wholemeal self raising flour 250g self raising flour
10g baking powder
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.