Ingredients
1 pkt 100g Barossa Fine Foods Ham Off The Bone
3 cups self-raising flour
80g unsalted butter, diced & chilled
100g cheddar cheese, grated
20g chives, thinly sliced (plus extra to garnish, optional)
1 cup full cream milk
2 tbsp thickened cream
1 jar Beerenberg Australian Tomato Chutney
Sea salt & freshly cracked black pepper, to season (optional)
Directions
Remove the ham from the packet and roughly cut into small pieces. Set aside.
Preheat a fan-forced oven to 200°C.
Place the flour and butter into a large mixing bowl. Using your fingers, rub the butter into the flour until it resembles coarse breadcrumbs. Add the ham, cheese and chives.
Pour in the milk and cream. Using a wooden spoon, mix until the dough just starts to come together. Tip onto a floured workbench and knead lightly with your hands (do not overwork the mixture or the scones will be dense).
Flatten the dough to approximately 4cm thick, then use a round cutter to cut out 10–12 scones. Place onto a lightly floured baking tray.
Bake for 20–25 minutes, or until golden. Remove and place on a wire rack to cool.
To serve, cut in half and top with tomato chutney. Garnish with extra chives if desired.
