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.
- Grease a round 18-20cm/7-8 inch tin well and dust lightly with caster sugar.
- 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.
- Make the filling by mixing the melted fat, raisins, chopped plums, sugar and cinnamon, and spread on top of the rolled dough.
- 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.
- 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.