The West

Picture: Robert Duncan/The West Australian

Ever wonder why you can't find a recipe to use up all the odds and ends in your fridge? It happens in my house on a weekly basis.

I've come to see this as a bit of a challenge — sometimes with amazing results and others not so good.

This recipe is one of the best yet. You can put anything you like in the filling, just make sure the mix is not too wet, otherwise you will end up with soggy scone. Have fun creating something wonderful. Buon appetito.

BAKING PAPER: Chorizo and zucchini horseshoe scone
Serves: 6

2 chorizo sausages, 1cm slices
1/2 onion, 1cm dice
1 clove garlic, crushed
80g green stuffed olives
1 zucchini, grated
20g fetta, 1cm dice
salt and pepper, to taste

Scone Mix
160g self-raising flour
pinch paprika or cayenne pepper
60g butter, 1cm dice
60g parmesan cheese, finely grated
1 egg
160ml milk
pinch salt and pepper
dash milk for wash over scone

Preheat oven to 190C and line large baking tray with baking paper and set aside. To make filling, fry off chorizo, onion and garlic for 5 minutes. Drain any excess oil and place in a clean bowl. Add olives, zucchini and fetta and season with salt and pepper. To make the scone, place flour, paprika and diced butter in a clean bowl. Using your fingers, rub butter into flour until mix resembles breadcrumbs. Mix in parmesan. In a jug, beat together egg, milk, salt and pepper. Using a knife, mix together flour mix with egg mix until dough forms.

Turn dough on to baking tray and with a lightly floured rolling pin, roll out to 30x20cm (approx.) rectangle. Down the long side of your dough about 5cm in, place the filling, then fold dough over and roll into a sausage. Using a knife, make cuts 3cm apart into one side of scone. Form into a horseshoe with the cuts on the outside. Paint with a layer of milk and pop into oven and bake for 40 minutes or until golden. Remove from oven and serve straight away.

The West Australian

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