Bacon & onion scone roll

Bacon & onion scone roll  Preparation time: 30 minutes Baking time: 20 minutes Makes about 12 slices Filling 30 ml cooking oil 125 g rindless streaky bacon, chopped 1 medium onion, coarsely chopped 1 medium tomato, chopped 15 ml chopped fresh mixed herbs or 5 ml dried salt and freshly ground black pepper to taste 125 ml (50 g) grated Cheddar cheese Dough 500 ml (280 g) Snowflake cake flour 20 ml Snowflake baking powder 2 ml salt 60 g cold butter or margarine 180 ml milk

Filling: Heat oil in a medium, heavy-based frying pan. Add bacon and onion and fry until slightly browned. Add tomato, herbs and seasoning and heat through. Remove from heat and leave to cool. Dough: Sift flour, baking powder and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add milk to flour mixture and mix to a soft dough. Turn out dough onto a lightly floured surface and press to a thickness of about 2 cm, in a rectangular shape of about 24 x 28 cm. Add cheese to filling. Spread filling onto dough, leaving a 2.5 cm border. Roll up like a Swiss roll, from long side. Place roll onto a greased baking tray. Cut into 2.5 cm thick slices, not all the way through. Bake in a preheated oven at 180 °C for 15 – 20 minutes, or until golden brown. Turn out onto a wire rack to cool slightly. Variation Use any other savoury filling of choice, such as cooked or fried mince, chicken or fish.