Beef Scone


8 oz (225g) corned beef
2 level tblsp chutney
4 level tblsp tomato sauce
8 oz (225g) S. R. flour
1 level tsp salt
2 oz (50g) margarine
4-5 fl oz (118ml) milk


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.

A. and C. Calder, Glenshiel