Beef Scone

1. Mash the corned beef, chutney and sauce thoroughly together.
2. Mix the flour and salt and rub in margarine.
3. Add milk to make a soft dough.
4. Knead lightly and roll into an oblong – 10″ x 6″ (250 x 150mm).
5. Brush round the edges (approx. 1/2″) with milk.
6. Spread the corned beef mixture over the dough, roll up as for a Swiss roll and seal the edges.
7. Place on a baking tray, pricking on top to allow steam to escape.
8. Bake in a pre-heated oven 220°C/425°F/Gas 7 for 20-30 minutes.