Snail scones with cheese filling or with sun-dried tomatoes

Ingredients:

Scones

• 2 cups premium flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/4 teaspoon salt
• 0.5 cup cold butter, cut into small pieces
• 0.5 cup whipping cream
• 1/4 cup semi-skimmed milk 2%, plus extra for greasing
• 1 large egg
• A pinch of vanilla

Option 1: Bacon, sun-dried tomatoes, and cheddar

• 1/4 cup fried bacon, diced
• 2 tbsp finely chopped sun-dried tomatoes (preferably canned in oil)
• 0.5 cup finely grated cheddar cheese
• Milk for greasing
• Sesame seeds for sprinkling

Option 2: Garlic cream cheese and dill

• 0.5 pack of cream cheese at room temperature
• 1 clove garlic, minced
• 3 tbsp chopped fresh dill
• Milk for greasing
• Poppy seeds for sprinkling

Preparation:

1. Preheat oven to 190°C and line a baking sheet with parchment paper.
2. In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the butter to the flour and cut into the mixture until it forms a coarse crumbly mixture with small pieces of butter visible.
   
   In a separate bowl, whisk together the cream, milk, egg, and vanilla. Add to the flour mixture and mix until the dough comes together. Turn it out onto a lightly floured work surface and continue kneading with your hands. Roll the dough into a 25x35 cm rectangle.
3. After adding the filling and rolling the dough, cut it into 8 circles and place them on the prepared baking sheet. Brush the tops of the scones with milk and sprinkle with sesame or poppy seeds. Bake for about 20 minutes, until the scones are golden brown.
4. Let the buns cool for at least 10 minutes, then serve.
   
   Option 1.
   Bacon, Sun-Dried Tomato, and Cheddar Filling: Sprinkle the dough with bacon, sun-dried tomatoes, and cheddar. Roll the dough tightly into a 25cm (10") roll.
   
   Option 2.
   Garlic and Dill Cream Cheese Filling: Whip up the garlic and dill cream cheese and spread the filling over the dough. Roll the dough tightly into a 25cm (10-inch) roll.