Gammon and Red Onion Scones
When I think about scones – do you say scone as in gone, or scone as in bone? I’m in the former category myself – I tend to think of the fruit or cheese varieties. I admit that I don’t make them myself that often; my Mum keeps a fairly steady supply of cheese scones fresh from the oven coming into our house.
But on a day that called for soup – cold, foggy and not a hint of sun all day – I thought I’d branch out a bit and have a dabble in the world of scones. I wanted a savoury scone that would be tasty, hold up to being drowned in a bowl of soup by the toddler and be filling enough to sling in a lunchbox for Rich the next day.
A light and fluffy scone, studded with chunks of gammon and slices of soft red onion seemed like just the thing. Good with soup and practically a sandwich in itself. I’d actually forgotten how easy it is to knock up a batch of scones, half an hour from start to finish. Even the toddler looked impressed!
Gammon and Red Onion Scones
Makes approx 15
375g self-raising flour
¼ tsp salt
30g butter
150g leftover roast gammon
1 medium red onion
180ml milk
125ml water
Preheat the oven to 200c fan/gas 6 and line a baking tray with greaseproof paper.
Finely slice the red onion and fry gently until soft. Cut the gammon into small cubes.
Put the flour and salt into a bowl and rub in the butter with your fingertips, until it resembles breadcrumbs. Add the gammon and onion and mix.
Add the milk and enough water to make a dough. You may not need all of the water. Place the dough on a floured surface and knead lightly until smooth.
Pat out to a 2cm thickness and cut out rounds, gathering the leftover dough, reshaping and cutting more until you have used it all.
Place the scones on the baking tray, glaze with a little milk and bake for 15 minutes until risen and golden.
Once cooked remove from the tray and cool on a wire rack.
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