Sage pastrami scones

  • 20 mins cooking
  • Makes 12 Item
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Sage pastrami scones
  • 1 1/2 cup (225g) white self-raising flour
  • 1/2 cup (80g) wholemeal self-raising flour
  • 15 gram butter
  • 2 tablespoon fresh sage leaves, chopped
  • 60 gram pastrami, chopped
  • 1 cup (250ml) milk, approximately


Sage pastrami scones
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Grease 20cm round sandwich cake pan. Sift flours into medium bowl, rub in butter, stir in sage and pastrami. Stir in enough milk to mix to a soft, sticky dough.
  • 3
    Turn dough onto floured surface, knead until smooth. Press dough out to 2cm thickness, cut into 5cm rounds, place into prepared pan.
  • 4
    Bake in hot oven for about 20 minutes.

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