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Antipasto Chelsea Buns

Antipasto Chelsea Buns

12 pieces
50 minutes
A great savoury twist on the traditional Chelsea bun, filled with sun dried tomatoes, olives and parmesan. Perfect for a summer picnic.
Recipe Ingredients
How to Prepare
Chelsea Buns are always best made and eaten on the same day, but they do freeze well. Once cold, pack into a freezer container and seal. Freeze for up to 6 months. Defrost in the container and then heat gently for a few minutes in a low oven for a few minutes to warm through.
Other flavours to try: replace the sundried tomato paste with green or red pesto sauce; add finely chopped bacon or ham and grated Mozzarella cheese instead of the olives and peppers.
For a sweet version, omit the cheese in the Chelsea Bun dough and add 50g (2oz) caster sugar; spread the rolled out scone mixture with chocolate spread or peanut butter and sprinkle with Dr Oetker Chocolate Chips. Alternatively spread simply with your favourite jam.
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