(makes 32)

For fun really I like to make these scones in cupcake cases. They look cute. Cupcakes often need to be greased, before filling, with baking spray, oil or melted butter. Place them into muffin trays, to support them, before adding filling.

INGREDIENTS

METHOD

• Place paper cup cake cases into 32 muffin tins and if necessary (or even if unsure) grease cup cake cases with baking spray, oil or melted butter.
• Preheat oven to 210°C.
• Sieve flour, baking soda, cream of tartar, baking powder and salt into a large bowl and combine. Add butter and cheese and with the tips of your fingers rub into dry ingredients till mixture resembles rough breadcrumbs.
• Pour milk and cream into a jug.
• Make a well in the centre of the flour mixture and pour cream and milk into flour mixture.
• Using a table knife cut the liquid ingredients into the dry ingredients till just combined.
• Divide dough into 2 portions and roll dough, working it as little as possible, into two rectangles approximately 1/2 cm thick and 18cm wide. For ease place dough on a Teflon sheet.
• Spread half of the pesto over one rectangle leaving a 1/2cm strip down the length of the side farthest from you. Brush this strip with milk.
• Scatter pesto with half of the red pepper, half of the onion and half of the second measure of tasty and grated Parmesan cheeses.
• Roll dough like a Swiss roll ensuring it is tight. The milk will act as glue. Cut into 4cm thick scrolls. Turn each scroll cut-side up and sit into paper cases. Repeat with second portion of dough and remaining fillings.
• Place into preheated oven and bake for 15-18 minutes or till scones are golden and dough is cooked through. Serve warm or later that day. The cream in the scone dough ensures a longer life than most other scones.