150g self-raising flour
25g butter or hard baking fat
For the toppings:
25g tomato or ragu sauce
50g Cheddar cheese, grated
1 x 5ml spoon mixed dried herbs
Baking tray, sieve, mixing bow, small bowl, fork, rolling pin, sharp knife, chopping board, measuring spoons, butter knife, oven gloves, cooling rack.
1. Preheat the oven to 200°C/gas mark 6. Grease or line a baking tray.
2. Prepare the ingredients:
- slice the tomato;
- peel and slice the onion;
- slice the mushrooms;
- grate the cheese.
3. Sift the flour into a bowl.
4. Rub the butter or baking fat into the flour until it resembles fine breadcrumbs.
5. Beat the egg and milk together in a small bowl with a fork.
6. Add the egg mixture to the flour. Mix to form a soft dough ball.
7. Roll out the dough to form a rectangle, on a floured surface.
8. Spread the tomato or ragu sauce, onion, tomatoes and mushrooms over the dough. Leave a 2cm gap around the edges.
9. Sprinkle the grated cheese and herbs on top.
10. Roll up from the long end sealing the filling inside.
11. Cut into 4cm slices (making 8 scones).
12. Place the slices flat on the baking tray and, using oven gloves, place in the oven and bake for 10 minutes.
13. After baking, place the scones on a cooling rack to cool.
- Try different fillings such as slices of ham, spinach, cooked sausages, tuna or sweetcorn.
- Try using yeast extract and grated cheese as a different filling.
- To make sweet scones, leave out the egg and increase the milk to 75ml. Add 15ml spoon sugar and 45g currants.
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