Ham and parsley scone round
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Self-raising flour |
| 1 | teaspoon | Dry mustard |
| 3 | ounces | Margarine or cooking fat |
| 2 | ounces | Finely chopped lean ham |
| 1 | tablespoon | Finely chopped parsley |
| 2 | teaspoons | Marmite |
| 3 | tablespoons | Warm water |
| 2 | tablespoons | Tomato puree |
| ½ | pint | Milk; *less* 2 tablespoons |
Directions
1. Sift flour and mustard into bowl.
2. Rub in margarine or cooking fat finely.
3. Add ham and parsley and toss ingredients lightly together.
4. Dissolve Marmite in the water then stir in tomato puree.
5. Add to dry ingredients with milk and mix to soft dough with knife.
6. Turn out on to a floured surface and knead lightly until smooth.
7. Roll into an 8-inch round and stand on a greased baking tray.
Score into eight triangles with knife.
8. Bake towards top of hot oven (425 F or Gas No. 7) for 15 minutes or until well-risen and golden brown.
9. Transfer to wire rack and separate scones by breaking gently apart.
10. When almost cold, split open with fingers (do not cut or scones will become doughy) and spread with butter.
11. Serve straight away.
From: The Marmite Guide to better cooking - by Sonia Allison Copyright Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 10-14-94