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Savoury Scone Ring

If your sweet tooth is more of a savory one then this delicious ham, tomato and cheese scone ring is a winner.

Savoury Scone Ring

Serves 10

Scone Mixture

2 cups self-raising flour

1 tsp salt

pinch of cayenne pepper

60g butter, diced

½ cup grated cheddar cheese

1 egg, lightly beaten

¾ cup milk


125g salami, ham or corned

beef, finely diced

2-3 gherkins, finely diced

2 tsp melted butter

2 tsp finely chopped parsley

1 small onion, finely chopped

¼ cup grated cheddar cheese

1 tbsp tomato sauce

1 tsp Dijon mustard

Preheat the oven to 190°C.

Line a baking tray with baking paper. Sift flour, salt and cayenne into a bowl. Rub in butter until mixture resembles breadcrumbs and stir in cheese.

Mix egg and milk; reserve about 1 tablespoon of this mixture. Use a knife to stir remainder into flour mixture to form a dough. Pat dough out into a rectangle about
30cm x 20cm.

To make the filling, mix ingredients together and season to taste with salt and freshly ground black pepper. Spread over dough.

Roll up from the long side and form into a ring, pressing the ends together to join.

Cut two-thirds of the way through the ring at 3cm intervals and pull slices a little way apart. Brush with reserved egg and milk.

Place on the prepared baking tray and bake for 30-35 minutes. The hole in the middle may reduce as the dough rises.

Serve warm.


Recipes and images are extracted from Margaret Fulton’s Baking Classics by Margaret Fulton (Hardie Grant Books, $39.95); available in stores nationally and online from April 1.

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