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Quick Scones With Savory Topping

21st.Century.Chef's picture
Ingredients
For scone mixture
  Self-raising flour 1 Pound
  Salt 1 Teaspoon (Leveled)
  Baking powder 2 Teaspoon (Leveled)
  Margarine 3 Ounce
  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
  Seasoning 1 Tablespoon
  Cheese 3 Ounce, grated
  Anchovy fillets 4
  Stuffed olives 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Anchovy

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