- 125g self raising flour
- 100 wholemeal self raising flour
- 1tsp baking powder
- 50g butter
- 75g smoked ham, diced
- 50g mature hard cheese, grated
- 50g sun dried tomatoes, chopped
- 2tbsp chopped chives
- 125ml semi-skimmed milk
Sift the flours and baking powder in a bowl then add the butter and rub in with your fingers until consistency resembles breadcrumbs. Stir in the ham, half of the cheese, all but 1tbsp of the tomatoes and the chives, season.
Mix in the milk to form a soft dough, and then roll out to 2cm thick on a floured work surface. Using a 6cm round cutter, cut out 8 scones.
2, 3, 4 and 5 Oven AGA: Place the scones on a piece of Bake-O-Glide on the cold plain shelf and slide onto the third set of runners down in the Roasting Oven and bake for 10-12 minutes, turning the tray once after about 6 minutes.
Conventional Cooking: Preheat the oven to 220C, Gas Mark 7. Place the scones on a baking tray, sprinkle over the remaining cheese and chopped tomatoes and then bake for 10 minutes until golden brown.