Low Fat Desserts Recipes - Ham and Tomato Scones

Ingredients

• 225g self raising flour

• 5ml mustard powder

• 5ml paprika, plus extra for topping

• 2.5ml salt

• 25g soft margarine

• 50g black forest ham, chopped

• 15ml snipped fresh basil

• 50g drained sun dried tomatoes in oil, chopped

• 90-120ml skimmed milk, plus extra for brushing

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Method:

1. Preheat the oven to 200.C/400"F/Gas 6. Flour a large baking sheet. Sift the flour, mustard, paprika and salt into a bowl. Rub in the margarine until the mixture resembles breadcrumbs.

2. Stir in the ham, basil and sun-dried tomatoes; mix lightly. Pour in enough milk to mix to a soft dough.

3. Turn the dough onto a lightly floured surface, knead lightly and roll out to a 20 x 15cm (8 x 6in) rectangle. Cut into 5cm/2in squares and arrange on the baking sheet.

4. Brush sparingly with milk, sprinkle with paprika and bake for 12-15 minutes. Transfer to a wire rack to cool.

5. Cook's Tip: Scone dough should be soft and moist and mixed for just long enough to bind the ingredients together. Too much kneading makes the scones tough.