Ham and Cheese Scones
- 100 g Emborg Parmesan (grated)
- 225 g Plain Flour (sifted)
- 1 tbsp Baking Powder
- 50 g Emborg Unsalted Butter (cubed)
- Pinch of Black Pepper
- 100 g Emborg Yoghurt
- 70 ml Emborg Milk
- 100 g Chicken Ham (or of your choice)
- 1/2 tsp Salt
- 1 Egg (beaten with a little milk)
- Small Bunch of Fresh Chives (chopped finely)
Who said that scones has to be sweet and only for afternoon tea or dessert? These scones are deliciously savory - perfect for lunch!
Sift the baking powder and flour together and set aside. Add in Emborg parmesan cheese.
Rub in the cold Emborg butter with your fingers, until the mixture turn into rough crumbs. Add in Emborg yoghurt, Emborg milk, salt, pepper, ham, chopped chives and mix quickly to combine.
Place onto a lightly floured surface. Pat the dough into a thick log and cut out triangles from the log. You should get about 12. Place the scones on a baking tray, lined with parchment paper and chill in the fridge for about an hour.
Preheat oven at 180 degrees. Brush the chilled scones with egg wash (the egg and milk mixture) and bake till golden brown, approximately 25 to 30 minutes.
Serve and enjoy!