Try four scrumptious variations of these delicious giant cheese and ham scones!
- 35 mins
- Makes 6-8
- 600g self-raising flour
- pinch cayenne pepper
- 5ml salt
- 100g chilled butter, cubed + extra
- 150g ham, finely chopped
- handful chives, chopped
- 240g Cheddar cheese, finely grated + extra
- 375ml buttermilk, plus extra to brush
- Preheat oven to 180°C. Line a baking tray with baking paper. Sift the flour, cayenne pepper and salt together. Rub the butter in with your fingertips until it resembles fine breadcrumbs. Stir in the ham, chives and ¾ of the cheese. Cut the buttermilk in with a knife until just combined with a shape-able consistency (see tip) – don’t over mix.
- Shape into 6-8 disks (depending on your child’s age and appetite) and place on the prepared tray. Brush the top of the scones with extra buttermilk and sprinkle the remaining cheese over. Bake for about 20-25 minutes until golden and cooked. Serve warm or cold with (or without) extra cheese and butter.
Healthy hidden veggie scones
Replace half of the self-raising flour with wholewheat flour + 5ml baking powder. Replace the ham and cheese with 375ml finely chopped veggies.
Mini cheese-stuffed scones
Replace the buttermilk with milk. Leave the ham out and cut the cheese into cubes. Fill small or mini cupcake cups with the scone mixture and stuff a cheese cube into the centre of each. Bake for about 15 minutes.
Replace the ham, chives and cheese with 375ml finely chopped dried fruit and 30ml sugar. Serve with butter and honey, if you like.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE AND PHOTOS BY ROELENE PRINSLOO
If the dough is too sticky, add a little more flour. If it’s too dry, add a little more buttermilk.
Magazine issue date: February, 2014