Large Pizza-Salami-Scone

Name: Large Pizza-Salami-Scone
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 Onion; 1–2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 250 g chunky tomatoes; 1 TABLESPOON dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp Sweet peppers; 300 g Spring onions; 100 g Cheddar cheese; 170 g cold buttermilk; 2 Eggs (size M); 500 g Flour; 1 package Baking Powder; 1 TEASPOON Baking soda; 350 g cold butter; 150 g Raclette cheese; 12 discs Salami (about 12 g each); 7-10 Tbsp Oregano Flakes; 7-10 Tbsp Flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 Onion
1–2 Garlic cloves
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
250 g chunky tomatoes
1 TABLESPOON dried oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp Sweet peppers
300 g Spring onions
100 g Cheddar cheese
170 g cold buttermilk
2 Eggs (size M)
500 g Flour
1 package Baking Powder
1 TEASPOON Baking soda
350 g cold butter
150 g Raclette cheese
12 discs Salami (about 12 g each)
7-10 Tbsp Oregano Flakes
7-10 Tbsp Flour
baking paper

Directions

1
For the sauce, peel and finely dice the onion. Peel garlic and chop finely. Heat olive oil in a small pan and sauté onions and garlic. Add tomato paste, sweat it and deglaze with tomatoes.
2
Add oregano. Season with salt, pepper, sugar and paprika and simmer for 3-4 minutes, remove from heat.
3
Clean and wash spring onions and cut into fine rings. Grate the cheddar roughly. Whisk buttermilk and eggs. Mix flour, baking powder, baking soda and cheddar in a mixing bowl. Cut butter into cubes and add to the flour mixture.
4
Rub quickly with the fingertips to a coarse crumbly dough.
5
Stir in the buttermilk egg mixture and about half of the spring onions briefly. Stir only briefly until a dough is formed. Line a baking tray with baking paper and dust thinly with flour. Put the dough on top and form a circle (34 cm Ø) with floured hands.
6
Finely grate the raclette cheese. Spread tomato sauce evenly on the scone. Cover with salami, sprinkle with remaining spring onions and raclette cheese. Scone in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
7
manufacturer) bake on the bottom rack for 35-40 minutes.
8
Remove from the oven and leave to rest on a grid for 5-10 minutes. Garnish with oregano leaves if desired.