The recipe that I used was from here but again I have changed it up a bit 🙂
- 2 cups self-raising flour – or plain flour with 3tsp or baking powder.
- 30g butter, chopped
- 1/4 cup chopped basil
- 1/2 cup milk
- 1/2 cup water
- 1 cup grated tasty cheese – I used 1.5 cups
- 1/2 cup chopped ham
- Optional – 1/2 cup of capsicum, tomato or
- optional – 1/4 cup red onion, sun-dried tomato or olives
- Preheat oven to very hot, 220°C. Lightly grease a scone tray.
- Sift flour into a large bowl. Add butter; rub in lightly using fingertips. Stir in basil.
- Make a well in centre of flour mixture. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough; do not overmix.
- Turn onto a lightly floured surface; knead lightly. Press or roll out to form a rectangle about 1cm thick.
- In a small bowl, combine cheese, ham, capsicum and gherkin; sprinkle over dough, pressing slightly.
- Roll up to form a log. Cut into 2cm-thick slices; arrange slightly overlapping, cut side up, on prepared tray. Brush with reserved liquid.
- Bake 12-15 minutes, until scrolls sound hollow when tapped. Cool on a wire rack.