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Scone Dough
2 cups
60g
1/3 cup
Topping
1/4 cup
3
250g
250g
Garnish
50g
20 |
self-raising whole meal flour
butter or margarine, cubed
milk
oil
onions, peeled and sliced
tomatoes, peeled and sliced
mozzarella cheese, sliced
freshly ground black pepper, to taste
anchovy fillets, drained
stuffed green olives |
Method :
- To prepare Scone Dough: Sift flour
into a bowl.
- Add butter, rub butter into flour
using fingertips.
- Mix in milk to make a firm dough.
- Turn dough onto lightly floured
board.
- Knead until there are no cracks.
- Pat out to round shape 23cm in
diameter, place on greased baking sheet.
- Using forefinger and thumb, raise
edge slightly by pinching the dough.
- To prepare Topping: Fry onions in
oil until soft, but not browned.
- Spread onions over top of dough
with tomato slices.
- Sprinkle with pepper, top with
cheese.
- Bake in a very hot oven 220C
(450F) for 20 minutes or until base is browned and cheese bubbling.
- For extra flavor, add garnish of
anchovy fillets and olives.
- Cook further 10 minutes.
Serves 2-3
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