Prep 8 mins
Cook 15 mins
From Scottish cookery writer Sue Lawrence. Really good with any kind of soup or just warm with farm butter.
- 6 ounces self raising flour
- 2 ounces wholemeal self-rising flour
- 1⁄4 teaspoon salt
- 2 ounces butter, cut in cubes
- 1⁄4 pint sour milk, see note
- 6 large sage leaves
- 1 ounce salami, finely chopped
- Note to make sour milk add 1/2 tsp lemon juice to fresh milk and leave to stand for 2 hours at room temp.
- preheat oven to 425°F.
- sift flours and stir in the salt.
- rub in the butter until mix is like fine breadcrumbs.
- Finely chop the sage and add to mix with the salami.
- add enough milk to make a soft dough, gently gather together and place onto a lightly floured surface.
- press out gently until 1 inch thick.
- cut into 8-10 rounds.
- place on greased baking tray and bake for about 12 - 15 mins till golden brown.
- Best eaten still warm from the oven!