Saturday, 27 March 2021

Roll Up Scones

This recipe is published in the Waihi School cook book "Fuel for your family" it has been shared from the recipe book of a country mum. I'm sure thousands of these have been served up to hungry farmers around the country over the years, its the buttermilk that makes them so good and I love that you can make them sweet or savoury depending on whatever takes your fancy on the day.

INGREDIENTS
  • 3 cups self raising flour
  • 1/4 cup castor sugar for sweet scones, 1 Tblsp for savoury scones
  • Pinch of salt
  • 100g butter
  • 400ml Buttermilk, approximately
METHOD:
Preheat the oven to 220 degrees celcius. Sift the flour, sugar and salt into a large bowl. Grate in the cold butter and mix through with a knife. Turn out onto a floured board and using a gentle touch, form into a rectangle shape approximately 2.5cm thick. Spread with desired topping. Roll as you would for pinwheel scones and slice. Place on baking paper. Cook for 10-12 minutes.

IDEAS FOR TOPPINGS:
  • Basil and pesto with cream cheese
  • Relish and cream cheese
  • bacon, cheese and tomato relish
  • bacon, cheese and spinach
  • chilli jam and cream cheese
  • date and orange. Soak dates first in orange juice
  • Rasberry and peach
  • Lemon curd
  • Rasberry and mango
  • Apricot and almond
Enjoy xx

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