Savoury Scone Roll

 

 

This is such a crowd pleaser!  You can make it ahead and cook it when you are ready.  Slice, serve and watch it disappear. Oh and if you are smart you will grab the two end bits for yourself before you serve it.  The end bits are yum and well to tell you the truth everyone leaves them but they have heaps of the yummy bits in them as well.

 

 

One warning... don't be tempted to go overboard with the mustard, it can be super strong and overpower the taste.

 

 

Scone Dough.

 

2 cups self raising flour

1 to 1 1/2 cups cream

1 pinch of salt

 

Filling.

 

2 rashes of bacon (chopped)

1 cup grated tasty cheese

1 tablespoon wholegrain mustard

 

 

 

Combine the flour, salt and cream in a bowl and with a knife mix together until combined.

 

Press together with your hands and when most of the mix forms a ball turn out onto baking paper.

 

Knead your mix until it forms a smooth ball.

 

Roll your dough into a ruff rectangle about 1/2 cm thick, it is easiest to do this on a piece of baking paper.

 

Spread your mustard over the dough leaving 1 inch with no mustard along the edge furthest from you.

 

Sprinkle evenly with your chopped bacon.

 

Sprinkle evenly with grated cheese.

 

Starting with the edge closest to you, fold over and roll, use the baking paper to help you achieve a tight roll.

 

Gently press the end down to the dough and turn over so the edge is on the bottom of the roll.

 

Transfer edge down onto a fresh piece of baking paper on a sheet pan and refrigerate for at least 30 minutes.  You can leave for a couple of hours if you need to for a party.

 

 

Bake in oven pre heated to 200C for 20 minutes.  Remove and allow to cool for 5 minutes before slicing.  Serve and remember to eat those end bits yourself so you don't miss out.