Savory Scones
Recipe Sourced: “Delicious” Magazine
(Emma Freeman)
Ingredients:
4 Cups of self-raising flour
Pinch of Cayenne pepper
100g ham, finely chopped
½ red capsicum, finely chopped
½ green capsicum, finely chopped
1 ½ cups tasty cheese, grated
1 ½ cups milk, plus extra to brush
½ cup tasty cheese to sprinkle
Method:
Pre-heat oven to 200°C & line baking tray
Sift flour into large bowl, add Cayenne pepper & rub butter to fine breadcrumbs.
Stir in ham, capsicums & first measure of cheese & season well.
Add milk, cutting with a knife until just combined. Don’t over mix
Place baking onto a prepped baking sheet
Form into a flat round about 25cm in diameter
Cut into eight wedges & separate them slightly
Garnish tops with milk & sprinkle over remaining cheese
Bake for 20 – 25mns or until golden
Feta, Tomato and Rosemary Bread
Ingredients:
110g feta cheese, cubed
¼ red onion, finely chopped (another ¼ to sprinkle)
175g potato, grated
1 tsp finely chopped rosemary
175g self-raising flour
1 tsp salt
½ tsp Cayenne
1 large egg
2 T milk
1 t grain mustard (grain)
olives
Method:
Pre-heat oven 190°C
Line baking sheet
Cube feta
Sift flour, salt & cayenne into big bowl
Peel potatoes & grate straight into the flour using the coarse side.
Add chopped onion, rosemary & 2/3 of the feta.
Blend with palette knife, thoroughly.
Beat egg gently with milk & mustard, then pour into the flour mixture & bring it together to loose, rough dough still with palette knife.
Transfer to baking sheet & gently shape into a rough loaf shape.
Lightly press rest of cheese over surface & scatter over onion slices & a few halved olives & small rosemary
Bake 45 – 50minutes or until golden brown