Scone roll

Mix the dry ingredients in the processor bow.
   
Add the butter and pulse to cut it into the flour, to breadcrumb consistency.
  
Leave the processor running, pour in the milk and egg, mixing quickly.

Switch off as soon as the dough binds together.
   
Turn out onto a floured surface and roll out thinly.

For the filling:

Chop a small onion finely, fry it in a little butter, add the diced braaied steak, and the roasted veggies.

After checking the seasonings,set aside to cool.

You can use any left-overs you may have, or make a mixture using bacon, onion and tomatoes, etc.

Make sure your filling has a lot of sauce – left-over gravy, or lots of tomatoes, or a white sauce, or even a dollop of Nando’s garlic sauce.
 
Spread the scone dough with the filling, and roll up like a chunky Swiss roll or roulade.

Place on a greased baking tray and curve the ends towards each other.
   
Slash the roll a few times, and bake at 200°C for 15-20 minutes, until golden brown and cooked through.

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