Recipe: cheesy mini ketchup scones
Roll up sleeves and don aprons for these simple, delicious and kid-friendly cheesy mini ketchup scones from Jo Wheatley’s Home Baking book.
225g self-raising flour
1 tsp cream of tartar
½ tsp bicarbonate of soda
pinch of sea salt
50g unsalted butter, diced and chilled
1 heaped tbsp tomato ketchup
50g cheddar cheese, grated
130–150ml full-fat milk
plain flour for dusting
1 egg, beaten with 1 tbsp milk
1 tbsp grated cheddar cheese or 1 tsp sesame seeds for the topping
You will also need a 5cm plain round cutter and a baking tray lined with baking paper
Preheat the oven to 220ºC.
Sift the flour, cream of tartar, bicarbonate of soda and salt into a large mixing bowl.
Rub in the butter with the tips of your fingers until the mixture looks like fine sand.
Add the ketchup and cheese. Slowly add enough milk to bring the dough together, using a table knife to do so.
Turn out the dough onto a floured work surface and give it a little knead for about 20 seconds. Don’t overwork the dough, as this will make the scones heavy.
Roll out to a thickness of 2–3cm and cut into rounds using the cutter. Place on the lined baking tray, in two tight rows of five so that they are just touching.
Brush with the egg wash and sprinkle with either the grated cheddar or sesame seeds.
Bake for 12 minutes on the middle shelf of the preheated oven, until well risen and golden. Cool on a wire rack and serve warm.
This is an edited extract from Home Baking by Jo Wheatley, published by Constable & Robinson, RRP$49.99, available now.
AS FEATURED IN ISSUE 28 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW