Quick Scones With Savory Topping
|For scone mixture|
|Self-raising flour||1 Pound|
|Salt||1 Teaspoon (Leveled)|
|Baking powder||2 Teaspoon (Leveled)|
|Eggs||2 , lightly beaten|
|Milk||10 Tablespoon (1/2 Pint, Less 4 Tablespoon)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Tomato puree||4 Tablespoon|
|Cheese||3 Ounce, grated|
Sift flour, salt and baking powder into a mixing bowl.
Rub in the margarine.
Mix to a soft dough with the eggs and milk.
Turn on to a floured board and roll out to about 3/4-inch thick.
Cut into 8 rounds using a 3-inch cutter.
Place on a greased and floured baking tray.
Make a 'well' in each round with the floured base of a jam jar or tumbler.
Prick with a fork.
Heat the oil, add onion and garlic and cook slowly until soft but not brown.
Stir in tomato puree and seasoning.
Fill 'well' in scones with this mixture and sprinkle with cheese.
Top with anchovy fillets and stuffed olives.
Bake in a pre-heated hot oven (425-450°F - Gas Mark 6-7) for 20 minutes.
Serve with a salad.