Saturday, December 19, 2009
Savoury scone scrolls
This recipe is by Annette Sym in her Symply too good to be true vol 3.
It's chrissie time and normally i'd be baking a hell of a lot of full fat goodies, but this year i'll be doing the low fat versions as much as possible.
2 and 1/4 cups S.R flour
2 tbs red fat marg
1 egg white
4/4 cup skim milk
extra skim milk for brushing
extra flour for rolling dough
1/2 cup 25% red fat cheese, grated
2 tbs parmesan cheese
1/2 cup sliced shallots
1/2 cup diced capsicum
1 cup diced lean ham
Preheat oven to 220c(fan forced)
Place flour and salt in large mixing bowl
Melt margarine and add to milk
Using a fork, beat egg white into mil until combined
Pour into flour mix and fold together
Place dough on a well floured surface and roll out into and oblong shape 32x24cm in size (widest side nearest yourself)
Brush with a little extra milk.
In a small bowl combine all of the filling ingredients and sprinkle evenly over the dough
Starting from the widest side, roll dough away from yourself anding with the edge underneath to form a tight roll
Cut roll in half and then half again and cut each piece into 3 slices totalling 12 slices
On a flat baking tray coated with cooking spray, place scones flat side down touching each other in a round cluster. Brush with a little milk and bake 12-15 mins.
Cals - 134
Kjs - 561
Fat - 3.3g
Sat - 1.4g
Fibre - 1.0g
Prot - 6.0g
Carb - 19.7g
Sod - 304
I found the 15 mins to be too much and although my first batch yeilded 12, they were quite large so my second batch yeilded 15. The nutritional info is for 12 scones.