- 1 small tin of corned beef
- 1 tin of tomato Campbell's condensed soup
- 2 tablespoons Branston pickle
- 200 grams self-raising flour
- 50 grams hard vegetable fat, butter, or margarine
- 1 egg
- A small quantity of milk
Step 1Set oven to 170degrees C.
Step 2Cut the corned beef into small pieces, place it in a large bowl, along with the Branston pickle and 2 tablespoons of the soup. Mash the whole lot together.
Step 3Rub the fat into the flour, stir in the egg and a small quantity of milk, then form the mixture into a soft dough.
Step 4Tip the dough onto a greased baking sheet, and roll it out into a rough rectangle. Spread the corned beef / Branston mixture over the dough base, leaving a decent margin all around the edges.
Step 5Bring the scone dough together to form a "sausage" shape, enclosing the meat / pickle mixture. Brush the surface with some milk, particularly around the edges, which will help to seal them. Score a few slashes in the top to allow some of the steam to escape.
Step 6Bake in the oven at 170C for approx 30 minutes, until the dough has risen and taken on a nice golden colour.
Step 7Shortly before the scone is due to be ready, make the sauce by heating the remaining soup with a little added milk.