How to bake the perfect savory scones

By Faeza
26 May 2017


¦ 450g (4 cups) self-raising flour

¦ 10ml (2 teaspoons) baking powder

¦ 75g butter

¦ 100g (½ cup) castor sugar

¦ 3 eggs

¦ about 250ml (1 cup) milk

¦ 150g ham, finely chopped

¦ 250ml (1 cup) grated

gouda cheese


Pre-heat the oven to 220°C. Lightly grease two baking trays. Sift together flour and baking powder, add butter, using your fingertips rub until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat eggs together and make up to 300ml with the milk, reserve 2 tablespoons of the egg for glazing the scones. Gradually add the egg and milk

mixture to the dry ingredients, mix well, add cheese and ham, mix together. Turn the dough onto a lightly floured surface and flatten it out with your hand to a thickness of 1 to 2cm. Use a 5cm fluted cutter to cut out dough. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones. Arrange the scones on the prepared

baking trays and brush the tops with the reserved beaten egg and milk

mixture to glaze. Bake for about 10 to 15 minutes or until the scones are well risen and

golden. Cool on a wire rack.