Savoury Scone Bake
I remember this recipe from my Technicon days, we often prepared it, cut into fingers, for after-five receptions. It also makes a filling lunch cut into 6 bigger portions.
YOU WILL NEED
Scone base
- 2 cups (240 g) cake flour
- 1 t (5 ml) Ina Paarman's Garlic & Herb Seasoning
- 1 T (15 ml) baking powder
- ¼ cup (60 ml) butter, fridge temperature, cut into small blocks
- 1 extra large egg
- ½ cup (125 ml) buttermilk, sour cream or plain yoghurt
- 3 – 4 T (45 – 60 ml) water
Topping
- Ina Paarman's Roasted Red Pepper Pesto
- 1 cup (250 ml) grated gouda cheese
- 5 rashers of streaky bacon, snipped into 1 cm pieces
Adjust the oven rack to the middle position. Preheat the oven to 200°C.
Line a 32 cm x 22 cm swissroll pan with baking paper. (see tip)
Sift the flour, Seasoning and baking powder together. Toss the butter through and then rub it gently into the flour with your fingertips to form a coarse, crumbly mixture. Alternatively, use a hand held pastry cutter.
Beat the egg, buttermilk and water together with a fork and add to the flour mixture while mixing with a knife.
The dough will be softish. Knead lightly 6 times and pat the dough out to an even thickness with your hand in the prepared pan.
Spread Pesto over the scone dough. Sprinkle cheese over and dot with bacon pieces.
Bake for 20 – 25 minutes.
Cut into six serving positions. Serve with a salad. Great in tomorrow’s lunch box.
Variation
Instead of the bacon use cooked leftover chicken, sliced vienna sausages or our Sun-dried Tomatoes.
To keep the paper anchored to the baking sheet before adding the scone dough ‘glue’ it down with tiny pieces of dough in each corner.