1.Preheat oven to very hot, 220°C. Lightly grease a scone tray.
2.Sift flour into a large bowl. Add butter; rub in lightly using fingertips. Stir in basil.
3.Make a well in centre of flour mixture. Pour in combined milk and water all at once, reserving about 1 tablespoon. Using a butter knife, mix quickly to a soft, sticky dough; do not overmix.
4.Turn onto a lightly floured surface; knead lightly. Press or roll out to form a rectangle about 1cm thick.
5.In a small bowl, combine cheese, ham, capsicum and gherkin; sprinkle over dough, pressing slightly.
6.Roll up to form a log. Cut into 2cm-thick slices; arrange slightly overlapping, cut side up, on prepared tray. Brush with reserved liquid.
7.Bake 12-15 minutes, until scrolls sound hollow when tapped. Cool on a wire rack.
We used milk and water to to make the base, for a lighter result – all milk or all water can also be used. Milk is best for scones/scrolls.Note