Sundried Tomato Chutney and Cheddar Scone Rolls

Soft, tender scones swirled around in a sweet and salty Sundried tomato chutney and cheddar cheese. 

I was thinking of making cinammon rolls, but I simply couldn't wait for bread dough to proof. Then I realised I had some Sundried tomato and olive chutney in the fridge. 

And tadaa these scone rolls were born. 

I got the inspiration to make these savoury rolls from the Bake with Anna Olsen series, where she made different versions of these savoury scone rolls by using garlic cream cheese and Sundried tomato bacon. 

I used my favourite scone recipe, added less sugar and more salt, rolled it out to a large rectangle, slathered on the chutney and sprinkled on the cheddar. Then you roll it up and cut, just like you would cinammon rolls, but without all that extra effort :P

These guys are soft, tender, cheesy, sweet, savoury, and slightly crusty from the exterior parts of the scone. Lovely breakfast treat. 

Who needs to wait for bread to prove when you can get scone rolls in under 30 minutes? 

Sundried Tomato Chutney and Cheddar Scone Rolls 

2 cups self raising flour 
1 tsp sugar 
1 1/2 tsp salt 
60g cold butter, chopped
3/4 cold buttermilk  
About 1/4~1/2 cup Sundried Tomato Chutney
Cheddar Cheese (To taste) 

1. Preheat oven to 200 degrees celsius. 
2. Mix the flour, salt and sugar together. 
3. Rub in the cold butter using your fingertips until it resembles coarse breadcrumbs. 
4. Mix in the fold buttermilk until a smooth dough is formed. Add a little more flour or buttermilk if your dough is too wet or dry.
5. Turn the dough out to a floured work surface mind knead gently.
6. Using a rolling pin, roll the dough out to about 1/4 inch thick. 
7. Spread the chutney on the dough and sprinkle on the cheddar cheese. 
8. Roll the dough up and cut to about 3/4 inch slices. 
9. Arrange on a parchment lined baking sheet and bake for 12-15 minutes. 

Share this:

, , , , ,



Post a Comment