Serve the kids these tasty morsels as an after-school snack, and watch them disappear in a flash. They’re far too yummy to stop at just one, so take our tip and keep an extra batch on hand for seconds.
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To make the scone mix sift flour, salt and baking powder in to a large bowl. Cut in the butter until the mixture resembles fine crumbs.
Make a well in the centre of the scone mix. Pour in the water and stir with a knife to form a soft dough. Turn out onto a floured board and knead lightly.
Roll out on a lightly floured board into a rectangle 40 cm wide x 25 cm high.
Spread the Wattie’s Spaghetti over the bottom 2/3 rectangle, then scatter evenly with the ham, spring onions and 3/4 cup edam cheese. Carefully roll the dough from the long edge and cut into 10 even pieces.
Place the cut rounds on a baking paper-lined oven tray in a circular or rectangular shape. Sprinkle with remaining cheese.
Bake at 220°C for 20 minutes or until golden and cooked in the centre. Serve warm.
You can substitute Wattie’s Spaghetti with Wattie’s Spaghetti 50% Less Added Sugar*, if preferred.
* Contains 50% less added sugar and 30% less salt than the regular Wattie’s Spaghetti in tomato sauce 420g.