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.
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)