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Rockmelon and prosciutto with gorgonzola scones
Rockmelon and prosciutto with gorgonzola scones
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your spring with the refreshing Italian pairing of melon and prosciutto.
Ingredients:
  • 150g (1 cup) self-raising flour
  • Large pinch of salt
  • 20g chilled Light reduced-fat dairy spread, coarsely chopped
  • 80ml (1/3 cup) skim milk
  • 50g gorgonzola, finely chopped
  • Skim milk, extra, to brush
  • 6 wedges rockmelon, deseeded
  • 120g prosciutto slices
Instructions:
  • Preheat the oven to 180°C and line a baking tray with non-stick baking paper.
  • In a large bowl, sift the flour and salt together. Next, use your fingertips to blend the dairy spread into the flour mixture until it forms fine breadcrumbs.
  • Create a deep well in the center of the mixture. Pour in the milk and sprinkle in the gorgonzola. Use a round-bladed knife to gently cut and mix until the dough forms.
  • Transfer the dough onto a lightly floured work surface and knead until smooth. Flatten the dough to about 2cm thick using the palm of your hand. Cut out 6 scones with a round 5cm-diameter pastry cutter dipped in flour. Arrange the scones on a lined tray, spacing them about 5mm apart. Brush the tops with extra milk. Bake in the oven for 20-25 minutes or until golden and the scones sound hollow when tapped. Let them cool for 5 minutes before serving.
  • Present the scones alongside the juicy rockmelon and savory prosciutto.

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