Herb and cheese scones with chive cream
Ingredients • 3 cups self-raising flour • 1 teaspoon salt • pinch cayenne pepper • 50g butter, chi…
Ingredients
• 3 cups self-raising flour
• 1 teaspoon salt
• pinch cayenne pepper
• 50g butter, chilled, chopped
• 1/2 cup mixed herbs (such as oregano, rosemary and dill), finely chopped
• 1/3 cup grated light tasty cheese
• 1 cup reduced-fat milk
• 1/3 cup natural yoghurt
• 1 tablespoon finely chopped chives
• 100g 97% fat-free shaved leg ham
Method
1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
2. Sift flour into a large bowl. Add salt, cayenne pepper and pepper. Mix well to combine. Add butter. Using your fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
3. Add herbs and cheese to flour mixture. Stir well to combine. Add milk. Mix with a flat-bladed knife until a soft dough forms. Knead lightly on a floured surface. Pat dough into a 2cm-thick round. Using a 5cm cutter, cut into 12 rounds. Place rounds close together on a baking tray.
4. Bake for 12 minutes, or until golden and well-risen. Set aside on baking tray to cool slightly.
5. Combine yoghurt, chives and salt and pepper in a small bowl. Halve scones. Top 12 halves with shaved ham and chive mixture. Sandwich together with remaining scone halves. Serve.
