An quick, easy and attactive alternative to savoury scones, these would make a good ‘pass-around’ and freeze well. You could use olives, sundried tomatoes, corn, capsicum or capers for a change of filling. Makes sixteen.
One cup (150g) plain flour
One teaspoon baking powder
One teaspoon English mustard powder (or you could blend a teaspoon of ready made mustard with the milk)
Knob of butter – maybe 30g
About half a cup of milk
One small onion and a handful of chives, finely chopped
Two tablespoons pesto
50g grated cheese
Sift together the dry ingredients into a mixing bowl. Rub in the butter with your finger tips until the mixture resembles fine breadcrumbs. Add enough milk to mix to a soft dough. Roll out on a floured work surface to a rectangle 12 inches by six inches (30x15cm). Spread the pesto, onion, chives and cheese in an even layer over the dough, leaving a half inch / one centimetre strip along one long edge. Moisten that strip with a little milk and roll the dough towards it tightly, like a swiss roll, sealing it at the end. Cut into sixteen even slices and place flat on baking tray. Sprinkle each with a little grated parmesan cheese. Bake in a pre-heated oven at 220 degrees C for 15 – 20 minutes.