Wholemeal Savoury Scones

makes 16


  • 2 cups wholemeal self-raising flour
  • 2 cups self-raising flour
  • ½ teaspoon baking powder
  • 100g chilled unsalted butter, cubed
  • 200g leg ham, finely chopped
  • 1 cup red capsicum, seeds removed, finely diced
  • 1 tablespoon olive oil
  • 6 spring onions, finely chopped
  • 1 tablespoon freshly chopped rosemary (optional)
  • 1 ½ cups parmesan cheese
  • 1 ½ cups milk, plus extra for brushing
  • salt and pepper for seasoning


  1. Preheat oven to 180°C fan-forced (or 200 °C conventional). Line tray with baking paper.
  2. Add oil to non-stick frying pan on medium-high heat. Add capsicum, cook for 2 – 3 minutes. Set aside to cool.
  3. Shift flour, baking powder and a pinch of salt into a large bowl. Using your fingertips, rub butter into flour until it resembles fine breadcrumbs. Stir in ham, capsicum, spring onion, rosemary and parmesan cheese. Season with salt and pepper.
  4. Pour milk into the flour mixture, stir with a knife until dough almost comes together. Turn onto a lightly-floured surface, knead gently for 1 minute (do not overmix).
  5. Flatten dough out and cut into 16 squares.
  6. Place scones 1cm apart on tray. Brush tops with milk and bake for 15 – 20 minutes or until golden. Serve warm.