Bean scone wheels


Ingredients 14
Servings 6
Time

Ingredients

  • FILLING
  • 410
    g
    baked beans in tomato sauce
  • 410
    g
    onion and tomato mix
  • 300
    g
    bully beef
  • 5
    ml
    basil
  • 100
    g
    Cheddar cheese, grated
  • salt and pepper to taste
  • SCONE DOUGH
  • 750
    g
    self-raising flour
  • 2
    ml
    salt
  • 5
    ml
    mustard powder
  • 180
    g
    margarine
  • 2
    extra-large eggs.
  • 350
    ml
    buttermilk or sour milk
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Grease a baking tray or large oven dish with margarine. Mix all the ingredients for the filling, except the cheese. Set aside. Combine all the dry ingredients for the dough. Grate in the margarine and rub in with your fingertips till well blended. Whisk eggs and buttermilk together and add just enough of the liquid to form a soft, manageable dough. Mix with a spatula till just blended. On a floured surface, roll out the dough till about 7 mm thick. Spread the dough with the filling and sprinkle with cheese. Roll up the dough, divide in two and place on the prepared baking sheet OR slice the dough into 2 cm thick slices, arrange in the ovenproof dish and bake for 15-20 minutes or till done. Serve with a salad. Serves 6-8.
 

Read more on: pulses  |  bake
 

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