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Food for thought for children, parents and teachers
Skill level: Level 2
Preparation time: 35 minutes
Makes: 8

What you need


For the base:
150g self-raising flour
25g butter or margarine
1 egg
50ml milk

For the toppings:
25g tomato or ragu sauce
1 tomato
50g cheddar cheese, grated
3 mushrooms
5ml spoon mixed dried herbs
1 onion


baking tray
mixing bowl
small bowl
rolling pin
sharp knife
chopping board
measuring spoons
butter knife
oven gloves
cooling rack

What you do

  1. Preheat the oven to 200°C/gas mark 6. Grease a baking tray.
  2. Sieve the flour into a bowl.
  3. Rub the butter or margarine into the flour until it resembles fine breadcrumbs.
  4. Whisk the egg and milk together in a small bowl with a fork.
  5. Add the egg mixture to the flour. Mix to form a soft dough ball.
  6. Roll out the dough to form a rectangle, on a floured surface.
  7. Slice the tomato.
  8. Peel and slice the onion.
  9. Slice the mushrooms.
  10. Spread the tomato or ragu sauce, onion, tomatoes and mushrooms over the dough. Leave a 2cm gap around the edges.
  11. Sprinkle the grated cheese and herbs on top.
  12. Roll up from the long end sealing the filling inside.
  13. Cut into 4cm slices (making 8 scones).
  14. Place the slices flat on the baking tray and, using oven gloves, place in the oven and bake for 10 minutes.
  15. After baking, place the scones on a cooling rack to cool.

Something else to try

Savoury fillings

Try different fillings such as slices of ham, spinach, cooked sausages, tuna or sweetcorn.

Sweet scones

Leave out the egg and increase the milk to 75ml. Add 15ml spoon sugar and 45g currants.

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