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.
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.
What do I need ?
Original recipe yields 10 Servings
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