Well its Sunday night and I’ve been attempting interspersed my recovery with washing and processing about 3 shopping bags full of basil plucked from a family garden. It’s not easy work, but the reward of this yummy herb sure make it worth while. The thing is, it’s now time to attempt to make something for dinner and I’m feeling all cooked out. So here’s to an easy dish to make when you are serving up soup on a lazy Sunday lunch or dinner. Will help to fill the belly and comfort you, particularly on a cold winters day. Using Auntie Marj’s scone recipe, with the homemade basil pesto, and a simple tomato passata, you have the easy to please for all the family, home-made pizza scrolls/scone.
Italian Flavoured Scone Loaf
- 1 x Auntie Marj’s Scone Recipe
- 1 1/2 cup grated tasty cheese (or a mix of parmesan and tasty)
- 1/4 cup pesto mixture
- 1/4 cup tomato passata (puree tomato or tomato pasta sauce)
When making your scone mix, add a generous handful (about 1/3 cup tasty cheese, grated).
Once you have made your scone mix, lie it out on the bench in a long strip approx 10cm wide, and about 3cm thick. Spread the pesto along the top until the dough is generously covered. Then do the same with the tomato sauce. Top it off with about 1/2 cup of grated tasty cheese and then roll up like a snail’s shell to place on a baking sheet. I then compressed mine a little to stick it together and covered with the remaining tasty cheese.
Alternatively you could make smaller individual shapes and then place them together on the tray to get easy to break off pieces. Bake for approx 20 – 30 mins, or until golden brown. Eat warm with a rich minestrone soup, or cold the next morning for breakfast.
Easily made and a real treat for everyone in the family. Now think of the endless possibilities that you could vary this recipe. I’m thinking prosciutto and pesto, roasted pumpkin with pine nuts, or how about a sweet treat of blackberry jam and almond flakes….. I think you might just find some more variations coming your way very very soon.
Happy Cooking, Leah