- 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
- Preheat oven to 180°C fan-forced (or 200 °C conventional). Line tray with baking paper.
- Add oil to non-stick frying pan on medium-high heat. Add capsicum, cook for 2 – 3 minutes. Set aside to cool.
- 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.
- 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).
- Flatten dough out and cut into 16 squares.
- Place scones 1cm apart on tray. Brush tops with milk and bake for 15 – 20 minutes or until golden. Serve warm.