Learning intention- We are learning to bake scone variations
- We are learning to use different baking techniques |
Success criteria- I can make different types of scones
- I can use different baking techniques |
SAVOURY SCONES
Ingredients
2 cups (300g) self-raising flour
Pinch cayenne pepper
50g chilled unsalted butter, cubed
75g ham, finely chopped
1/2 onion, finely chopped
1/4 red capsicum, finely chopped
1/4 green capsicum, finely chopped
1 cup finely grated tasty cheese
3/4 cup milk, plus extra to brush
2 cups (300g) self-raising flour
Pinch cayenne pepper
50g chilled unsalted butter, cubed
75g ham, finely chopped
1/2 onion, finely chopped
1/4 red capsicum, finely chopped
1/4 green capsicum, finely chopped
1 cup finely grated tasty cheese
3/4 cup milk, plus extra to brush
Method
Preheat the oven to 180°C fan-forced (200°C conventional). Grease and flour a baking tray.
Sift the flour into a large bowl, add the cayenne pepper and rub the butter with your fingertips until it resembles fine breadcrumbs. Stir in the ham, spring onion, ham, capsicums and most of the tasty cheese, and season well with salt and pepper. Add the milk, cutting it into the dry mixture with a knife until just combined - do not overmix.
Place the mixture onto the prepared tray. Form into a flat round, about 25cm in diameter. Cut into eight wedges, then separate wedges slightly. Brush the top of the scones with extra milk and sprinkle over the remaining cheese. Bake for 20-25 minutes or until golden.
Serve warm, spread with extra butter.
Preheat the oven to 180°C fan-forced (200°C conventional). Grease and flour a baking tray.
Sift the flour into a large bowl, add the cayenne pepper and rub the butter with your fingertips until it resembles fine breadcrumbs. Stir in the ham, spring onion, ham, capsicums and most of the tasty cheese, and season well with salt and pepper. Add the milk, cutting it into the dry mixture with a knife until just combined - do not overmix.
Place the mixture onto the prepared tray. Form into a flat round, about 25cm in diameter. Cut into eight wedges, then separate wedges slightly. Brush the top of the scones with extra milk and sprinkle over the remaining cheese. Bake for 20-25 minutes or until golden.
Serve warm, spread with extra butter.