Adrian’s meat scone roll

A super-easy way to use up leftover bacon, chorizo or salami. You could also add cheese.

A super-easy way to use up leftover bacon, chorizo or salami. You could also add cheese. Credit: Secret Meat Business

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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.