oven to 160ºC. Butter a rectangular baking dish and set aside.
cheddar and Parmesan into TM bowl and grate for 10 seconds on speed 8.
cream cheese and spring onions into TM bowl and process for 5 seconds on speed 5.
all remaining scone ingredients except yoghurt and process for 5 seconds on speed 7.
yoghurt and with lid in closed lid
position, knead for 30 seconds
on Interval setting.
out onto well floured ThermoMat and push out gently into a rectangle. (This
dough is very soft and should not be
stretchy like a bread dough at all.)
make filling place herbs and garlic into TM bowl and chop for 5 seconds on speed 5.
tomatoes and olives and chop for 3
seconds on speed 4.
the tomato paste onto scone dough.
with half the cheese, then cover with the filling mixture.
into long roll and cut across the grain, turning each scone on its side so the
scroll is facing up. Cover with remaining cheese.
for 25-30 minutes until golden.