Scones that come ready rolled up with extra butter, melting cheese and crunchy, toasty pecans. All in one bite. Genius. Like a savoury snail bun. When there is no bread in the house, when there is a boring soup or an overly virtuous salad that needs livening up, these scrolls can be made in 20 minutes flat. Use any odds and ends of cheese in the fridge: blue cheese, a mustardy cheddar, gruyere. Add chopped herbs, thyme or basil, swap the pecans for walnuts or almonds. Called scrolls after the oversized Australian buns these are manageable, moreish, marvellous… We had them with Swedish Pea Soup as per our Christmas Eve tradition (in our totally un-Swedish family), spicy soup and miniature cheese scones.
Blue cheese pecan scrolls
Makes 9 regular or 18 mini – recipe adapted from Belinda Jefferey
300g self-raising flour
½ tsp salt
1 tsp caster sugar
70g butter, cold
70g butter, softened
100g blue cheese or other strong cheese
100g pecans, roughly chopped
1 egg for eggwash
Preheat oven to 170C. Cube the cold butter and rub into the flour, salt and sugar, to the consistency of breadcrumbs, with lumps no larger than peas. Add the milk and stir together to form a dough. (Add an extra tablespoon of milk if necessary.) Knead once or twice to bring together. Roll out onto a floury surface to about 20x40cm. Whiz the soft butter and cheese in a food processor. Spread over the cheese mixture and sprinkle pecans, leaving a couple of centimetres bare on long side; brush the bare strip with a little water. Roll up the dough from the other long side and press gently to seal. Slice into 9 or 18 depending on size wanted. Brush them with a little egg and bake for 12-15 minutes until nice and golden brown. Serve warm.
(Can be frozen, sliced, before baking – just bake them for an extra couple of minutes.)