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Laurel Watson's Recipe - Savoury Scones, Muffins and Slices - 14 August


These recipes are great to serve with a rich winter soup or casserole or just to have as a quick snack on a cold day!

Gremolata Pinwheel Scones

1 cup cream
1 cup soda water
3 cups self raising flour
pinch of salt
200g shaved ham
2 tbsp whole-egg mayonnaise
2 -3 cloves garlic, crushed
1 cup parsley chopped
grated rind of 3 lemons
flour, for dusting

Preheat oven to 200degC or 180degC fan forced. Place an oven tray in the oven to heat.
Place first four ingredients in a bowl. Mix lightly until combined. Scrape onto a floured surface. Knead lightly and shape into a rectangle about 1 cm high.
Mix the crushed garlic, parsley and lemon rind together in a small bowl to make the gremolata mix.
Cover dough with ham, spread lightly with mayonnaise then sprinkle on the gremalata mix.
Roll up slice into 2cm thick rounds and place onto a hot oven tray, dusted with flour. Brush tops with milk and bake for 15-20 minutes or until the tops are browned.

Mexican Muffins

1 cup flour
1 tsp salt
1 tbsp baking powder
2 eggs, beaten
3/4 cup water
1 cup canned refried beans
1 cup grated tasty cheese
1 tsp ground cumin
1/2 tsp chilli powder
2 spring onions, chopped
1 tbsp chopped fresh coriander leaves
3 tomatoes, chopped
1 ripe avocado (optional)

Preheat the oven to 200degC.
Lightly grease your muffin tins.
Mix the dry ingredients in a large bowl then add the remaining ingredients and mix until just combined.
3/4 fill the muffin tins and sprinkle with extra grated cheese.
Bake for 15 to 20 minutes, cool slightly and serve with wedges of avocado.


Greek Ham & Feta Slice

Base:
2 cups self raising flour
pinch salt
80g cold butted , chopped
1/2 cup milk
1/4 cup whole egg mayonnaise
Filling:
2 Tbsps whole grain mustard
250g shaved ham, chopped
1 cup frozen spinach, thawed and well drained
125 g feta cheese, chopped
3 Tbsp chopped fresh mint
125g grated tasty cheese
2 finely chopped spring onions
salt and pepper

Preheat the oven to 200degC.
Line a Swiss roll tin with baking paper.
To make the base, whiz together the flour and salt with the butter until crumbly.
Place in a large bowl and add the milk and mayonnaise and stir until a sof t dough forms.
Divide the dough in half  and roll the first half out on a floured bench to fit the bottom of the tin
Spread the dough with mustard and sprinkle over the ham. Mix the remaining ingredients together and spread over the ham.
Roll out the remaining dough to make a top and cover the filling.
Brush the top with milk and sprinkle with extra cheese if you wish.
Bake for 20 minutes until golden brown. Cut into squares whilst still warm.


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