Tuesday, 12 September 2017

A family favourite

This recipe was one of Mum's favourites which I have been making quite a bit recently.  It is a lovely savoury scone with a corn filling, great for a savoury snack or to have with soup instead of bread.  My apologies for the not so great photos, I took them in between mixing and rolling the scone dough, and dough covered hands don't mix well with cameras.


Corn Krollen

1/2 cup finely chopped onion                   2 rashers of bacon, chopped (optional)
2 garlic cloves, crushed                            1 anchovy, finely chopped (optional)
1 tin creamed corn (125g size)                 1/2 cup kernel corn (tinned or frozen)
15g butter  (or 1 Tbsp olive oil)               freshly ground black pepper to taste
170g tasty cheese, grated                          1/2 - 1 cup finely chopped spring onions (optional)

In a saucepan melt the butter (or warm the olive oil, if using) saute onions (and bacon, if using) and garlic until cooked, add the corn, anchovy and black pepper, mix together and let cool completely before using.

Scone Mixture

340g Self Raising flour                            1/2 tsp salt
2 Tsp baking powder                                85g butter
1 cup tasty cheese, grated                         1 1/4 cup milk

Sift dry ingredients into large bowl, rub in the butter, add the cheese and stir to mix, then add the milk and make a dough. Knead lightly and roll out the scone mixture to make  a large rectangle.
Spread the cold corn mixture over the rectangle, leaving a couple of inches of scone mixture showing on one long side. Sprinkle the grated cheese over the corn mixture, then roll up as if you are making a swiss roll. (start rolling opposite the end that has scone mixture showing)  Cut into slices and place on a baking paper lined tray so the cut side is facing up (see the last photo).

Bake at 200°C for about 20-25 minutes, the time will vary depending on your oven and the size of the krollen, you want them to have a browned, crusty appearance and to be cooked all the way through, there is nothing worse than uncooked dough.



the mixture ready to be rolled

     

the rolled up mixture before slicing

Recently I have started using the following scone mix, I prefer the zing that the cayenne gives.

2 cups flour               4 tsp baking powder
1/2 tsp salt                 1/4 tsp cayenne pepper
1 Tbsp butter             1 cup tasty cheese, grated
2/3 cup milk

Sift dry ingredients into a large bowl, rub or grate butter into dry ingredients, toss in the cheese and mix around, add the milk and mix to make a stiff dough.


The corn krollen cooking in the oven (the photo isn't very good because of the oven light)

7 comments:

  1. wow they look delicious..........

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  2. Look delish Pip. I'm giving it a whirl today!

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  3. Oh these look delicious - must try this recipe!

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  4. Yum they look good Pip. Must try. Was interested to see you add butter as well as cheese. I usually leave the butter out, as there's enough fat in the cheese....also saves trying to mix in the butter!

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  5. These look like a sure fire winner. I can't wait to make them. Thanks for sharing them.

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    1. I hope you enjoy them Robby.

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  6. Yum, they'll be going on the weekend baking list for the kids to make.

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