These perfect little scones are great for lunchboxes or afternoon tea for the kids. I made them using my thermocook but you can do it by hand also.
Ingredients:
3 cups self-raising flour
80g butter, cubed
100g cheese, grated
100g Ham, diced
1 to 1 1/4 cups milk
plain flour, for dusting
butter to serve
Thermocook Method:
Preheat oven to 200.c Place flour into thermocook bowl, blitz for 2 secs. Add butter and blitz until it resembles fine breadcrumbs, this took around 10 secs. Add cheese an ham into the bowl and blitz for a few secs until combined. Add milk and blitz for 20 secs or until mixture is fully combined.
Turn dough onto a lightly floured surface and Knead dough gently until smooth (take care not to knead too much).
Roll dough until 2cm thick. Using a small cutter, press gently and cut 40 rounds from the dough. Place 1 cm apart on a silpat or on baking trays lined with baking paper. Sprinkle tops of scones with flour. Bake for 12-15 mins minutes or until golden and well risen. Serve scones with butter.
Tip - use a bigger cutter to get a bigger scone, also if you want a thicker scone roll the dough thicker.
3 cups self-raising flour
80g butter, cubed
100g cheese, grated
100g Ham, diced
1 to 1 1/4 cups milk
plain flour, for dusting
butter to serve
Thermocook Method:
Preheat oven to 200.c Place flour into thermocook bowl, blitz for 2 secs. Add butter and blitz until it resembles fine breadcrumbs, this took around 10 secs. Add cheese an ham into the bowl and blitz for a few secs until combined. Add milk and blitz for 20 secs or until mixture is fully combined.
Turn dough onto a lightly floured surface and Knead dough gently until smooth (take care not to knead too much).
Roll dough until 2cm thick. Using a small cutter, press gently and cut 40 rounds from the dough. Place 1 cm apart on a silpat or on baking trays lined with baking paper. Sprinkle tops of scones with flour. Bake for 12-15 mins minutes or until golden and well risen. Serve scones with butter.
Tip - use a bigger cutter to get a bigger scone, also if you want a thicker scone roll the dough thicker.
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