serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Scone mix
- 3 cups self-raising flour
- 1 tsp salt
- 100 gm butter, softened
- 1¼ cups milk or buttermilk
Toppings
- tomato paste
- salami, sliced
- cooked bacon, cut into thin strips
- chorizo sausage, sliced
- parsley, roughly cut
- salt & pepper
Instructions
Preheat oven to 200°C. Lightly grease and flour a baking tray. Sift flour and salt into a bowl. Rub in butter until mixture resembles coarse breadcrumbs.
Add nearly all the milk at once and mix in quickly with a knife. Add remaining milk if needed and pull dough together into a rough ball. Turn out on to a floured board and knead by turning and pressing with heel of hand 3 or 4 times. With a rolling pin, roll out the dough into a rough rectangle shape, about 1 cm thick.
Smear the dough with tomato paste and add your selection of toppings. Take the end of the rectangle and roll the dough, length ways, away from you. Cut the roll into 8 even pieces.
Place scones close together on a lightly greased baking tray. Brush tops with a little milk and bake for 10-15 minutes, or until well-risen and golden.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
