Savoury Scone Bake
I remember this traditional South African 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.
- Serves: 6
- Recipe Category: Junior chef, Pies pastries, Traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Ina’s Tip
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.
Method:
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.
Savoury Scone Bake
I remember this traditional South African 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.
- Serves: 6
- Recipe Category: Junior chef, pies pastries, traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
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.