These scrolls are so versatile. They can be eaten straight from the oven, or cold from the smoko bag.
Preheat the oven to 180 degrees fanbake
Rub together self raising flour and softened butter, with a pinch of salt.
I like to use my cake mixer with the whisk attachment to rub butter. It really is is much more simpler and less messy to do it this way. I simply put the butter, flour and salt in to the cake mixer bowl and use the time to grate the cheese needed for the scroll filling.
Add milk and mix gently with a knife before turning the dough out onto a floured surface.
Sprinkle some more flour on top and roll out into a rectangle (about 1cm thick).
Spread tomato relish (or any relish) evenly all over.
Leave an edge of about 2cm (so that when you roll it up none of the filling squishes out).
Add plenty of grated tasty cheese
Add bacon or ham (they taste great without too)
And roll up tightly ending with the edge with the gap (the relish will help seal the roll).
Cut the ends off of the roll to make them tidy.
Slice into twelve even slices.
Place on a lined tray with a gap between each one. Don’t make your gap too big because you don’t want them to spread too far. You want them to touch when cooked.
Cook for 20 ish mins.
Tips to remember:
– If you are getting your butter straight from the fridge – grate the butter to bring it up to room temperature.
– If you despise rubbing butter like I do – then place the scone ingredients in the cake mixer and use your whisk attachment to rub the butter into fine crumbs.
– If you don’t have any self raising flour, then use regular flour and 1 1/2 teaspoons of baking powder for each cup of flour.
– If you are afraid of the scrolls spreading on a regular tray you could place each segment in a muffin tray, or use a dish with sides so they can’t go far.
– Other ingredients that taste good are; spring onion, sundried tomatoes, caramelised onions, spinach, pesto, chopped herbs, feta.
If you like scones and scrolls make sure to check out my;
Pappy’s scones https://whatsforsmoko.com/2020/05/06/pappis-scones/
Date scones https://whatsforsmoko.com/2020/08/05/soft-and-sweet-date-scones/
Cinnamon scrolls https://whatsforsmoko.com/2020/05/08/cinnamon-scrolls/
Penny’s savoury scrolls https://whatsforsmoko.com/2021/08/03/pennys-pinwheels/
- 2 cups self raising flour
- 90 grams softened butter
- 1 pinch salt
- ¾ cup milk
- grated cheese
- tomato relish
- diced ham or bacon
- chopped spring onions or parsley
- Rub together the butter, flour and salt.
- Pour in the milk and mix with a knife until it forms a soft ball.
- Tip out onto a floured surface.
- Sprinkle a little more flour on top, and roll out until the dough is about 1cm thick rectangle.
- Spread tomato relish over the dough, leaving an edge of about 2cm (so that when you roll it up none of the filling squishes out).
- Add plenty of grated tasty cheese.
- Add bacon or ham (they taste great without too).
- Roll up tightly ending with the edge with the gap (the relish will help seal the roll).
- Cut the ends off of the roll to make them tidy.
- Slice into twelve even slices.
- Place on a lined tray with a gap between each one. Don’t make your gap too big because you don’t want them to spread too far. You want them to touch when cooked.
- Cook for 20 ish mins.