Grab the Summer Corn & Turmeric Relish and whip up these scones. The sizes are just right - not too big, not too small - to share a couple over a cuppa tea with a good friend.

Ingredients

• 2 cups flour ( standard white flour)
• 4 teaspoons baking powder
• 1 egg, beaten
• 3/4 cup milk
• 25 grams, butter

Filling

• 3/4 cup Summer Corn & Turmeric Relish
• 1/2 - 3/4 cup grated tasty cheese

Method

1. Preheat the oven to 220 degrees Celsius. Line a baking tray with baking paper. Set the oven rack in the middle of the oven.
2. Put the flour and baking powder into a bowl and use a knife to mix well. Make a well in the centre. Add the beaten egg, milk, and butter into the well and stir with a knife to make a soft dough. Turn the mix onto a floured bench or a baking paper-lined bench and knead only to bring together.
3. Roll out to a rectangle about 0.5cm thick. Approximately 30cm x 15cm. Spread the corn relish over the top, leaving one long side free of relish by say, 2cm. Scatter the cheese on top of the relish. Brush the filling-free edge with a little milk then roll from the opposite long side, enclosing the relish and leaving the join underneath.
4. Use a small serrated knife, such as a paring knife, to cut the roll into 2.5cm-3cm thick slices. Place the slices close together on the prepared tray.
5. Bake in the preheated oven for 12-15 minutes until well risen, and golden. Serve hot with butter. YUM

Cooks Tips

Use a light hand to mix as overworking the dough will make the scones tough:)

A knife is what I was taught to use to use to mix a scone dough. You cut through the dough quickly and easily and the dough is not over-worked. Using a wooden spoon makes a tougher dough and it's much harder to mix.

Depending on the flour you are using, you may find that the scone dough needs a bit more milk, or a sprinkling of flour. It's all to do with the type of flour and its age. Adjust as necessary.

Feelign healthy? Use one cup of standard flour with one cup of wholemeal flour. You will need to add more milk as the wholemeal flour will soak up more liquid than standard flour.