from one generation to the next
It’s the fifth annual Internatioanal Scone Week in the blogoshere, hosted by the wonderful Celia at Fig Jam and Lime Cordial. Perusing the recipes that were contributed in 2012 and 2013 is an education. Who would have thought there were so many different ways to make scones! I offer up my easy mix version made with spelt flour.
Served hot from the oven these pizza scrolls, made were a big favourite when I still had a houseful of kids, quick, cheap to make and super delicious. Served with a bowl of vegetable soup, they were a standard winter Sunday night dinner.
My simple quick mix scone dough recipe is fantastic, and it’s older than me. It came to me via a dear family friend, a farm cook with a reputation for her baked goods. She taught me that the secret to success was the handle the dough to the absolute minimum, put the scones very close together on the baking tray so they are forced to rise and bake them quickly in a hot oven. Made with wheat flour this recipe produces scones that are light and fluffy, made with 100% white spelt flour, they have a heavier texture.
Rolling the scone dough with tomato, cheese and herbs before cutting and baking gives the scone some pizzazz. The savoury pull apart ring, warm from the oven will leave you salivating. It’s very hard to stop at one!
*2 1/2 cups sifted white spelt flour, bran discarded (I throw the bran in the muesli)
5 teaspoons baking powder (in Australia, Ward’s BP, add 2 teaspoons to every cup flour)
Pinch of salt
1 cup cream (I use lactose free)
1 cup milk (I use low fat lactose free)
1 cup thick tomato passata, well seasoned
60g shredded cheese plus 30g extra
2 teaspoons of dried oregano
Preheat the oven to 200C, fan forced
Grease a 25cm ring tin or round cake tin** and line with baking paper.
Sift the flour before measuring, then sift the sifted flour, baking powder and salt into a large bowl.
Make a well in the centre, pour in the milk and cream and mix to a wet dough.
Generously flour the bench then tip the dough out of the bowl.
Pat the sticky dough into an oblong roughly 30cmX8cmX2cm.
Spread the thick tomato sauce over the scone dough, then sprinkle with shredded cheese and oregano.
Using a pastry scraper as an aid, roll the scone length ways, swiss roll style.
Cut the roll into 12X2.5cm slices then lay them cut side up around the edge of the cake tin. They should fit snuggly and be touching one another. This will force them to rise rather than spread.
Glaze the tops with a little milk and sprinkle the remaining cheese.
Bake for 20 minutes until well risen, golden brown and firm to touch.
Remove from the tin and wrap in a tea towel.
Makes 12 large scrolls.
*the spelt flour and baking powder can be replaced with self raising wheat flour
**If you are using a round cake tin, put a small oven proof dish, greased on the outside in the centre space and add a cup of boiling water to it. This will keep the scrolls from spreading.
Don’t be tempted use a smaller tin and fill it with the scrolls. Those on the outside will be over- cooked before those in the centre are done.