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.
WHAT YOU NEED
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
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.