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Savoury Scone Ring Recipe By Australia

Savoury Scone Ring Recipe By Australia

This savoury scone ring recipe by Australia’s best known recipe book author, Margaret Fulton, is in recognition of her contribution and inspiration to home baking since 1968.

Serving Size

Serves 10

Cook Time

30-35 minutes

WHAT YOU NEED

Scone Mixture 

2 cups (150g) self-raising flour
1 tsp salt
a pinch of cayenne pepper
60g butter, diced
1/2 cup grated cheddar cheese
1  egg, lightly beaten
3/4 cup (185ml) milk

Filling

125g (4 oz) salami, ham or corned beef, finely diced
2–3 gherkins, finely diced
2 tsp melted butter
2 tsp finely chopped parsley
1 small onion, finely chopped
1/4 cup grated cheddar cheese
1 tbsp tomato sauce
1 tsp Dijon mustard
Salt and freshly ground black pepper

WHAT TO DO

Preheat the oven to 190°C. Lightly grease a baking tray or line with baking savoury scone ring paper.

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 use a knife to stir the remainder into the flour mixture to form a dough .

Pat dough out to a rectangle about 30cm x 20cm.

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.

Cut two-thirds of the way through the ring at 3cm intervals and pull the slices a little way apart. Brush with the reserved egg and milk.

Place on the prepared baking tray and bake for 30–35 minutes. Serve warm.


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