Absolutely nothing is better for morning tea on a coolish morning (after so much heat) than some nice savoury scones with a pizza filling. (All you Americans read 'biscuits' for scones!) My cream cheese scone dough is of course, supreme and so there you have the perfect pairing...so what are you waiting for, get your cooks Apron on and heat up the oven and you'll be smacking your lips in no time!
We have a new image for our pizza scrolls from the lovely Tanya Halse of Aussie TM5 Thermomixers group on Facebook. Make sure you go check her out. Lots of great hints and tips for you. Thanks Tanya. If you think some of my pics need a re-do, by all means, submit an image to me and we will take under consideration. (Channel your inner food stylist...go on!)
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- 125 g cream cheese
- 75 g parmesan, grated with microplane
- 440 g SR flour
- Pinch pink salt flakes
- soda water to mix
- cherry tomatoes
- 1 small jar of pizza sauce
- 1 small jar of pesto (or make your own) Hey Pesto!
- Finely chopped garlic
- 1/2 diced onion
- Fresh basil leaves
- Extra grated parmesan
Preheat oven to 160℃.
Make dough by putting Cream cheese, flour and soda water into Thermo bowl and knead 1min/Interval to bring the dough to a workable consistency.
Using extra flour, and a Rolling pin, roll dough into a rectangle.
Spread dough with pizza paste, and then pesto to taste,Sprinkle with onion, garlic and basil.
Roll dough over on itself.
Cut into rounds, turn scroll side up and put into buttered ceramic dish.
Push a cherry tomato or two into the middle of each scone.
Sprinkle with Parmesan.
Cook for 20-25 minutes until golden.
Photo Credit; Shea Walsh