- 2 cups self-raising flour
- 1 tablespoon caster sugar
- Pinch of salt
- 60g butter, chilled, chopped
- 3/4 cup buttermilk
- 50g Danish salami, finely chopped
- 1/3 cup grated pizza cheese
- 1/4 cup pitted kalamata olives, finely chopped
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- Buttermilk, extra, for brushing
- Step 1Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
- Step 2Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Stir in salami, cheese, olives and parsley.
- Step 3Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
- Step 4Roll dough into a 20cm round. Place on prepared tray. Cut round into 8 wedges (don’t cut all the way through).
- Step 5Bake for 20 to 25 minutes or until hollow when tapped on top. Serve.
Serve scones with butter, ricotta or cream cheese. Dip cutters into flour between cutting to prevent dough sticking to them. Make sure rolling pin is lightly floured before use. All scones are cooked on a baking tray lined with baking paper.
- Author: Claire Brookman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas