- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g cold butter, cut into cubes
- 4 tbsp golden caster sugar
- 150g pot natural full-fat yogurt
- 4 tbsp full-fat milk
- 1 tsp vanilla extract
- 1 egg beaten with 1 tbsp milk, to glaze
To make the pancake batter, whisk together the flour, milk, eggs, and salt. Now add pizza seasoning or oregano according to taste and whisk again.
Next, chop the remaining ingredients. Dice the peppers and salami, quarter or eighth the tomatoes (depending on size) and cut some cheese from the cheese block. Now add all the ingredients, except the cheese, to the batter and stir in.
Heat the pan with oil. Pour in enough batter for one pancake and distribute the ingredients evenly. Now place a few slices of cheese on the pancake. Once the pancake has firmed up a bit and browned to your liking on the bottom, flip it over and bake the other side with the cheese and brown to your liking.
Put a baking sheet in the oven at 220C/200C fan/gas 7. Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it’s all in, stop.
Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times – just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden. Best eaten just-warm, or on the day.