Roll up sleeves and don aprons for these simple, delicious and kid-friendly treats from Jo Wheatley’s Home Baking.
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Cheesy mini ketchup scones
225g self-raising flour
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.