Name: Bean scone wheels
Yield: 6 servings
Cuisine: Bake
Ingredients: 410.00 g baked beans in tomato sauce; 410.00 g tomato and onion mix; 300.00 g bully beef; 5.00 ml fresh basil; 100.00 g cheddar cheese grated; salt and freshly ground black pepper to taste; 750.00 g flour self-raising; 2.00 ml salt; 5.00 ml mustard powder; 180.00 g margarine; 2.00 eggs extra large; 350.00 ml Buttermilk or sour milk

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Ingredients (12)

FILLING

410.00 g	baked beans in tomato sauce
410.00 g	tomato and onion mix
300.00 g	bully beef
5.00 ml	fresh basil
100.00 g	cheddar cheese — grated
	salt and freshly ground black pepper — to taste

SCONE DOUGH

750.00 g	flour — self-raising
2.00 ml	salt
5.00 ml	mustard — powder
180.00 g	margarine
2.00	eggs — extra large
350.00 ml	Buttermilk — or sour milk

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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.