Scone recipes: Savory rolls from basic dough, plus sweet variations

Like bread dough, the simpler scone dough can be moulded into all manner of shapes and it can be the basis for almost endless fillings. Try this one for a savory twist.

THE argument about scones and the way that they are made is too complex to get involved with. My attitude is, if your method works for you, stick with it and don’t let anyone tell you his or her way is better.

An old aunt of mine once said it was all in the warmth of your hands as you moulded the dough. Her hands were obviously just right as her date scones were a hit every time she pulled them out of the oven.

Like bread dough, the simpler scone dough can be moulded into all manner of shapes and it can be the basis for almost endless fillings.

SAVOURY SCONE ROLL

This easy savoury roll is one of the most versatile ways of making a bread-like dish that doesn’t need yeast to do its high-rise tricks.

The wonderful hit of cayenne pepper instantly makes this a savoury dough and I’ve added plenty of extra savoury bits and pieces to the filling. If the thought of a cayenne hit isn’t what you enjoy — I know it wouldn’t have gone down well with my aunt — leave it out.

Serves 8-10

3 cups self-raising flour

Pinch cayenne pepper

1 tsp salt

60g butter

About 1 cup milk

FILLING

1 cup bacon pieces

1 cup grated tasty cheese

1 tbsp French grain mustard

1 cup chopped spring onion

½ tsp paprika

1 egg, beaten

2 tbsp snipped spring onion greens

Picture: Dannika Bonser

Sift the flour, cayenne pepper and salt in a large bowl. Rub in the butter and blend with the flour until the mixture resembles breadcrumbs

Make a well in the centre and gradually add the milk, mixing with a knife to form a soft dough. Turn the dough out on to a lightly floured board and knead.

Meanwhile fry the bacon pieces in a non-stick pan until they begin to brown. Set aside.

Roll out the dough and form a rectangle about 30cm x 25cm.

Spread the dough with the grain mustard, leaving a 2cm border around the edges.

Evenly sprinkle on the bacon pieces, cheese and spring onion. Finish with a sprinkling of paprika.

Starting at the longest edge, roll up the dough Swiss roll-fashion to enclose the filling.

Place the seam side down on a baking tray. Lightly brush the outside with the beaten egg and arrange some snips of spring onion greens along the top.

Bake in a preheated 200C oven (180C fan) for 25-30 minutes, until the roll is well risen and golden brown.

Serve warm slices with salad for a light lunch, or at room temperature as a savoury snack with morning or afternoon tea.

Slices of this savoury scone roll can be frozen between sheets of plastic in an airtight container. Bring them to room temperature, lightly toast and butter for an easy late-night snack.

For other variations, use spicy salami as a substitute for the bacon, choose your own style of cheese (crumbled blue-vein also works well), and if you’re really in a generous mood, smoked salmon doesn’t go down too badly either.

WILL THEY KEEP?

SELF-RAISING flour is used instead of plain flour and a raising agent. Because yeast is not used, the keeping qualities are reduced, and scones (as well as muffins) should only be prepared and cooked when required — unless you’re planning to freeze them for later consumption.

OTHER COMBINATIONS

FRUIT scones — add a tablespoon of sugar and 2 tablespoons of dried mixed fruit before adding the milk. And do not use the cayenne pepper.

CHEESE scones — add 3-4 tablespoons grated cheese, 1/2 teaspoon mustard and a pinch of cayenne before adding the milk. Sprinkle with grated cheese before baking.

CHEESE & PEANUT scones — for extra crunch in a savoury scone, add 1/2 cup salt peanuts to your basic cheese mix.

PROBLEM SOLVING

HEAVY and under-risen scones can be put down to several things:

DOUGH is too dry or too wet;

YOU’VE overworked the dough;

YOUR raising agent is not working (is your self-raising flour old?);

DID you cool them on a wire rack to allow steam to escape;

WERE they wrapped in a cloth before they were properly cold?

MORE BAKING RECIPES

STICKY HONEY AND PECAN PUDDING

LIGHT-AS-AIR CHOCOLATE CAKE

CHEESECAKE WITH STRAWBERRY SAUCE