Step-by-step antipasto scone scrolls

Preheat oven to 220°C. Lightly grease a scone tray or line with baking paper. Sift flour into a large bowl.

Add butter. Rub in lightly with fingertips.

Make a well in the centre of mixture. In a jug, combine milk and water. Reserve 1 Tbsp and pour the rest all at once into the well. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

Turn onto a lightly floured surface. Press or roll out on a piece of baking paper to form a 20cm x 30cm rectangle about 1cm thick.

Dollop over teaspoons of pesto. Scatter evenly with salami, capsicum and feta.

Using the paper to lift the dough, roll it up lengthways into a log.

Using a sharp, floured knife, cut into 12 x 2cm-thick slices.

Arrange cut-side up on tray, overlapping slightly. Brush with reserved milk mixture. Bake for 25-30 minutes until scones sound hollow when tapped. Transfer to a wire rack to cool.