Jane's Corned Beef Scone

Made With Condensed Tomato Soup

Using corned beef, Branston pickle and half a tin of Campbell's Cream of Tomato soup mix together and enclose in a scone dough then bake. This is best served with a sauce made from the rest of the tin of soup mixed with half the volume of milk and heated up. It's been a family favourite ever since we married in the 1970s, and to mark the fact I always serve it on one of the plates we had as a wedding present.

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Cooking Time 40 minutes

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Serves 4

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Condensed Tomato Soup

Campbell's Soup Vector ArtWork
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  • 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 1

    Set oven to 170degrees C.
  • Step 2

    Cut 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 3

    Rub the fat into the flour, stir in the egg and a small quantity of milk, then form the mixture into a soft dough.
  • Step 4

    Tip 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 5

    Bring 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 6

    Bake in the oven at 170C for approx 30 minutes, until the dough has risen and taken on a nice golden colour.
  • Step 7

    Shortly before the scone is due to be ready, make the sauce by heating the remaining soup with a little added milk.

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Last Rated: 16 - 11 - 2023

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Jane's Corned Beef Scone

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