Savoury Spiral Scones

  • For the Scones
  • 2 cups plain flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/2 cup whipping cream
  • 1/4 cup semi-skimmed milk, plus extra for brushing
  • 1 large egg
  • For the Filling Option 1 - Bacon, Sundried Tomato & Cheddar
  • 1/4 cup cooked diced bacon
  • 2 tablespoons finely chopped sundried tomato (oil packed and drained is best)
  • 1/2 cup finely grated cheddar cheese
  • Milk, for brushing
  • Sesame seeds, for sprinkling
  • For the Filling Option 2 - Garlic Cream Cheese & Dill
  • 1/2 package cream cheese at room temperature
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh dill
  • Milk, for brushing
  • Poppy seeds, for sprinkling

For the Scones

Preheat the oven to 190°C and line a baking tray with parchment paper.

Sift the flour, sugar, baking powder and salt into a large bowl. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.

In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a lightly floured work surface to complete bringing it together with your hands. Press the dough out into a rectangle about 10-x-14-inches.

After selected filling option is prepared, slice the dough into 8 rounds and place them on a parchment-lined baking tray. Brush the tops of the scones with milk and sprinkle with sesame seeds or poppy seeds. Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before serving.

For the Filling Option 1 - Bacon, Sundried Tomato & Cheddar:

Sprinkle the dough with the bacon, sundried tomato and cheddar. Roll the dough up tightly from the 10-inch side.

For the Filling Option 2 - Garlic Cream Cheese & Dill

Beat the cream cheese with the garlic and dill and spread this over the dough. Roll the dough up tightly from the 10-inch side.

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