Jenny Bristow’s Rolled Scone Bread

Method

This recipe can be made using the Neill’s Scone mix or the Soda bread self-raising flour. This can be made with a sweet filling as in this recipe or savoury with smoked bacon, cheese, celery & season vegetables. A novel way to make scones rather than cutting with a cutter.

1. Grease a round 18-20cm/7-8 inch tin well and dust lightly with caster sugar.
2. Sieve the Neill’s Self Raising Soda Bread Flour into a large bowl and add the baking powder. Add the sugar and milk and mix to a firm dough. Turn out onto a floured surface, knead lightly and roll out to a rectangular shape approximately 30x23cm/12×9 inches and ½ inch thick.
3. Make the filling by mixing the melted fat, Guinness, raisins, chopped plums, sugar and cinnamon, and spread on top of the rolled dough.
4. Brush around the edges of the dough with cold water, this will help seal the edges, and roll the dough up loosely into a log shape, making sure it is even and well-shaped. Using a sharp knife, cut the log into 7 slices and arrange flat in the tin with one in the centre.
5. Bake in the oven at 200°C/390°F/Gas Mark 6 for 15-20 minutes until risen and golden. Remove from the tin and leave to cool. The scones will retain their individual roly-poly shape.