3 oz (75 g) garlic sausage, roughly chopped
2 oz (50 g) salami, roughly chopped
25 g (1 oz) stuffed green olives, roughly chopped
1 medium onion, skinned, finely chopped
2 oz (50 g) Cheddar cheese, grated
2.5 ml (1/2 tsp) dried basil
salt and pepper
2 cups (225 g) 8 oz flour
15 ml (3 level tsp) baking powder
3 Tbsp (40 g) butter
2/3 cup (150 ml) 1/4 pt milk
2 oz (50 g) salami, roughly chopped
25 g (1 oz) stuffed green olives, roughly chopped
1 medium onion, skinned, finely chopped
2 oz (50 g) Cheddar cheese, grated
2.5 ml (1/2 tsp) dried basil
salt and pepper
2 cups (225 g) 8 oz flour
15 ml (3 level tsp) baking powder
3 Tbsp (40 g) butter
2/3 cup (150 ml) 1/4 pt milk
method
1. Mix the garlic sausage, salami, olives and onion together with the grated cheese, basil and seasoning - go easy on the salt.
2. Sift the flour, baking powder and 2.5 ml (1/2 level tsp) salt into a mixing bowl and rub in the butter. Bind to a soft dough with the milk.
3. Roll out the scone dough to a rectangle about 30.5 x 18 cm (12 x 7 inches) and spread the salami mixture over the surface. Roll up from a narrow edge and cut the roll into eight slices.
4. Place cut side down on a lightly buttered baking sheet. Bake in the oven at 230°C (450°f) mark 8 for about 15 minutes. Cool on a wire rack.
2. Sift the flour, baking powder and 2.5 ml (1/2 level tsp) salt into a mixing bowl and rub in the butter. Bind to a soft dough with the milk.
3. Roll out the scone dough to a rectangle about 30.5 x 18 cm (12 x 7 inches) and spread the salami mixture over the surface. Roll up from a narrow edge and cut the roll into eight slices.
4. Place cut side down on a lightly buttered baking sheet. Bake in the oven at 230°C (450°f) mark 8 for about 15 minutes. Cool on a wire rack.
serving amount
makes 8
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