Project Description
I’ve created another recipe in collaboration with @ozharvest
Remember these recipes are designed to create awareness for people with food insecurities. If you like this recipe please, 🖤 🏽 consider donating to our friends @OzHarvest you’ll find a link below
https://events.ozharvest.org/hereforhope
$1 = 2 meals. please donate today
TIME
55 mins
Prep
25 mins
Bake
80 mins
Total
INGREDIENTS
2 1/2 cups of self-raising flour
1/2 cup of Devondale Cream
1/2 cup of Devondale Milk
Pinch of salt
1 tablespoon of chopped spring onion
1/4 cup of grated colby cheese
1 packet of D’Orsogna Ham
1 beaten egg for brushing
GUIDE / INSTRUCTIONS
Preheat the oven to 200°C and line a tray with baking paper to set aside.
Place flour, milk, cream, and salt in the bowl of a food processor fitted with a blade.
Pulse to combine. Then process for 5-6 seconds until a soft dough forms.
Scrape the dough onto a floured bench. If it is too sticky, dust with extra flour to make it easier to handle.
Add chopped spring onion, colby cheese and D’Orsogna ham. Knead it gently to combine but be careful not to overwork the dough.
Spread dough onto a baking sheet, making it about 3cm thick.
Divide the dough into six, using a pastry cutter.
Brush the top of the scones with beaten egg and bake for 18-20 minutes or until golden brown.
Serve warm, with extra ham and cheese.
