Savoury scone ring

Savoury scone ring

By
From
Baking
Makes
10 slices
Photographer
Vanessa Levis

Scone mixture

Ingredients

Quantity Ingredient
150g self-raising flour
1 teaspoon salt
a pinch of cayenne pepper
60g butter, diced
1/2 cup grated cheddar cheese
1 egg, lightly beaten
3/4 cup milk

Filling

Quantity Ingredient
125g salami, ham or corned beef, finely diced
2-3 gherkins, finely diced
2 teaspoons melted butter
2 teaspoons finely chopped parsley
1 small onion, finely chopped
1/4 cup grated cheddar cheese
1 tablespoon tomato sauce
1 teaspoon dijon mustard
salt and freshly ground black pepper

Method

  1. Preheat the oven to 190°C. Lightly grease a baking tray.
  2. Sift the flour, salt and cayenne into a bowl. Rub in the butter until the mixture resembles breadcrumbs and stir in the cheese. Mix the egg and milk; reserve about 1 tablespoon of this mixture and stir the remainder into the flour mixture with a knife to form a dough. Pat dough out to a rectangle about 30 cm x 20 cm.
  3. To make the filling, mix the ingredients together and spread over the dough. Roll up from a long side and form into a ring, pressing the ends together to join.
  4. Cut two-thirds of the way through the ring at 3 cm intervals and pull the slices a little way apart. Brush with the reserved egg and milk.
  5. Place on the prepared baking tray and bake for 30–35 minutes. Serve warm.
Tags:
baking
bakery
margaret
fulton
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