There’s nothing better on a crisp winter’s day than sitting down to warm savoury scones for a relaxed weekend lunch. These scones are a variation on the ever popular New Zealand cream and lemonade scone recipe. The recipe has evolved over the years and is used at our annual school fair, both to sell and to feed many hungry volunteers and always receives rave reviews. Soda water replaces the lemonade and the dough is rolled out into a rectangle and spread with tomato relish, grated cheese and ham, before being rolled up, sliced and cooked.
We’ve made them with several types of tomato relish and they all taste good, but if you live in New Zealand try Pams tomato relish – we think it has the edge in these scones! You can use any kind of cheese – we’ve used Tasty, Edam and Colby and they’re all delicious.
Please note that quantities for the filling are approximate only. The beauty of this recipe is that they can be changed to suit individual tastes. We have made these scones hundreds of times (seriously!) and while one batch may not look or taste quite the same as the next, they are always delicious! Oh and did we mention that they freeze really well and can be microwaved to thaw – almost as good as fresh from the oven.
Savoury Scone Roll-Ups
4 generous cups self-raising flour
1 cup cream
350mls soda water
300gms tomato relish
300gms grated cheese
100gms thinly sliced ham, chopped
Preheat your oven to 180 degrees. Line two baking trays with baking paper.
In a large bowl measure out the flour, then pour in the cream. Gently pour over the soda water and mix together. Turn dough out onto a floured surface and roll into a large rectangle approximately 45 x 40 cms.
Spread the dough with the tomato relish, then grated cheese. Lastly sprinkle the ham over the cheese. Roll the dough up along the long side and glaze milk before slicing into desired sizes (approximately 1 inch). Place on the baking trays, leaving room to spread.
Bake for 10-12 minutes or until golden brown. Serve warm.