Any scone dough can be used, if you have a favourite, but do leave the sugar in. With both the tomato paste & Vegemite versions it's good to have a little sweetness in the dough. Vegemite has a love/hate following, but we love it here, it's an Aussie thing right?
Makes approx 2 dozen, can be frozen for 2 weeks once cooked.
3 cups self raising flour
1 tblspn sugar
1 tspn salt
60g butter or margarine (cold)
1 1/4 cups milk (approx)
finely diced onion
Italian dried herbs.
Optional fillings - crushed pineapple, diced capsicum, diced salami, fresh herbs etc.
Preheat oven to 180c, grease 2 large baking trays.
Sift flour & salt into a bowl. Add sugar. Rub in butter until mixture resembles fine breadcrumbs. Add enough milk to form a soft dough. Knead out on a floured board and roll out to form a large rectangle approx 5mm thick.
Spread dough with a thin layer of tomato paste, leave a little around the edges bare, to allow for spread when you roll. Sprinkle with other fillings of your choice, finish with a good layer of grated cheese.
Roll dough up at long side to form a long sausage shape. I tend to stretch out the middle a bit to make uniform size rolls. Slice into rounds approx 4cm thick & place scrolls flat side down onto baking trays.
You can brush with extra milk, but they brown & rise evenly without it.
Bake at 180c for 15 - 20 mins until they look like mine (helpful aren't I).
For Cheese & Vegemite scrolls, roll out the same way. You need to get the right ratio of Vegemite & cheese, so I usually put a thin spread of Vegemite on the dough & a lot of grated cheese.
So they look like this when they're cooked. (only for the kids I know).
Variations - you can make sweet versions with the dough, use a tin of Nestle Topnfill to make caramel scrolls, sprinkle a little brown sugar & cinnamon on top before you put them in the oven, Jam scrolls, Nutella & crushed nuts etc. Just a hint though if you make sweet ones, use baking paper on your trays as they tend to stick.