Who doesn’t love a scone? They are the perfect vessel for strawberry jam and lashings of cream. However, they don’t always have to be sweet, savoury scones make the perfect change from bread and they are ridiculously easy to put together. You will have most of the ingredients already in your fridge and pantry. I am also going to show you how to make your own buttermilk – don’t spend the extra $$ on pre-made buttermilk when it is cheaper to make your own.
I am using my favourite D’Orsogna Leg Ham Shaved Value Pack (at $5 for 400gm and in two sealed sections, I always have one in the fridge).
Make your own buttermilk: Simply mix 1 cup of milk with 1 tablespoon of white vinegar and leave to sit for 5 minutes, it will thicken and curdle and viola you have buttermilk.
1 1/2 Cup Self Raising Flour
1/2 Tsp Mustard Powder
1/2 Tsp Salt
1/2 Tsp Ground Pepper
1 Tbs Butter, softened
3 Tbs Buttermilk
1/2 Cup Grated Cheese plus another 1/2 Cup for the top
D’Orsogna Leg Ham Shaved Value Pack
Spreadable Cream Cheese
LETS PUT IT ALL TOGETHER
1. In a large bowl add the dry ingredients and mix well. Add the butter and using your fingers rub it into the dry mix to form a breadcrumb like consistency. Add 1/2 Cup Cheese and mix to coat with the dry mix.
2. Add the egg followed by the buttermilk and mix together with a knife until a dough starts to form. Then use your hands to bring it all together.
3. Turn out onto a lightly floured surface and gently push out to 2cm. Use a circle cutter and push down (don’t twist as this will reduce the rise). Place onto a lined baking tray and continue until all the dough is used. Top with grated cheese and bake in a 200 degree celcius oven for 10-15 minutes or until they bounce back with touched.
4. Allow to cool then pull apart from each other. Cut in half and fill with a quarter cut of the circle of ham and a tablespoon of cream cheese. Repeat for the desired amount.
I have made approximately 4cm round savoury scones so they take about 2 bites to eat. This size makes them perfect for little hands or a high tea.
Makes approx 12-15
Freezer friendly: simply place in zip lock bags and freeze for up to 3 months. Defrost on the bench.
This is a sponsored post for D’Orsogna. Find more recipes like this one visit the D’Orsogna Website and D’Orsogna Facebook Page.
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