These are made from the same batch of scone dough, or you can double the quantities and make them separately. By keeping them on the small side, they make ideal replacements for dinner rolls, but you can also make them larger and heartier; it's up to you.
Pizza Scones and Caramelised Onion and Cheese Scones.
2 cups of sifted self-raising flour with a pinch of salt added.
60 g softened butter or margarine 3/4 cup of milk
Ingredients for pizza scones 2 heaped tablespoons of tomato paste 1/4 cup black sliced olives 1 teaspoon dried basil 1/2 cup of grated mozzarella cheese
Ingredients for caramelised onion and cheese scones 2 heaped tablespoons of caramelized onion relish.
1/2 cup of grated tasty cheese
Pre-heat oven to 220
1. Rub the butter into the flour until it looks like breadcrumbs
2. Make a well in the flour and add the milk.
3. Cut the milk through the flour with a knife until well mixed through.
Dough should be soft and pliable but not sticky.
4. Divide dough in half.
5. On a well floured board, push the one half of dough out into a rectangular shape about 25 x 30 cm. Mixture should be approximately 1 cm high.
1. Smear tomato paste over dough leaving approximately 1.5 cm free at the edges.
2. Sprinkle over olives, basil and mozzarella.
3. Roll up carefully pressing end gently into dough to hold together.
4. With a very sharp knife, make slices 3cm wide. Arrange almost touching on a baking tray covered with baking paper.
5. Bake for app. 15 minutes or until risen and brown. Serve immediately.
For caramelised scones, repeat method with relish and tasty cheese.
These would be ideal to have with soup or a casserole.
They can be eaten cold as well but ideally on the same day as you make them.