Pizza Scone Recipes

Ingredients :

Filling :

400 g

25 g

1

1

2.5 ml

2.5 ml

8

Base :

150 g

2.5 ml

50 g

90-105 ml

75 g

canned tomatoes

bran

large onion, skinned and chopped

clove garlic, skinned and crushed

dried mixed herbs

dried oregano

stuffed green olives, sliced

salt and ground black pepper

wheat meal

baking powder

margarine

milk

Edam cheese, grated

self raising flour

1. Boil the tomatoes, bran, onion, garlic and herbs, seasoned with salt and pepper, for 5-7 minutes, until thickened to a spread able consistency.
2. Remove from the heat, check the seasoning and stir in the olives.
3. To make the scone base, stir together the flour and baking powder and rub in the margarine until the mixture resembles fine breadcrumbs.
4. Add just enough milk to form a soft dough.
5. Turn on to a lightly floured surface and knead until smooth.
6. Shape into a 20 cm round.
7. Smear a 20 cm non stick frying pan with oil and slide the dough round into it.
8. Cover the pan with a lid or foil and cook gently over low heat for about 10 - 20 minutes, or until well risen.
9. Spread the tomato mixture on top and sprinkle with the cheese.
10. Cook under a hot grill for 4-5 minutes, or until the cheese is golden brown and bubbling.
11. Serve very hot, straight from the pan.

Serves 4

Per Serving : 20 g fat, 8 g fiber

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