On my days off I occasionally get into a cooking or baking mood. Last weekend I was in one of these moods and decided to bake some pinwheel scones for lunch. These are the perfect thing to make for a quick and easy lunch for school, but also perfect for school holidays (which my brothers are currently on). You can make so many variations of these, whether savoury or sweet, but I thought I would share with you my favourite savoury filling and my favourite sweet filling. So onto the recipe!
2 cups white flour
2 teaspoons baking powder
pinch of salt
2 tablespoons butter
2/3 cup milk
- Pre-heat the oven to 220 degrees Celsius.
- Sift flour, baking powder and salt into a large bowl.
- Rub in the butter until the mixture is like fresh breadcrumbs.
- Make a well in the center. Add the milk and mix it quickly until it forms a soft dough.
- Put dough onto a lightly floured surface and knead 4 to 5 times.
- Roll out into a rectangle until dough is about 1 cm high.
- Spread with filling mixture. (See below for ideas)
- Roll up starting from widest end.
- Cut into 3 cm wide slices.
- Place cut side down onto a lined tray or into lined muffin tins.
- Bake at 220 degrees Celsius for 10 to 15 minutes.
2 tablespoons melted butter
1/2 cup brown sugar
1/4 teaspoon cinnamon or mixed spice
(I like to drizzle extra mixture over top of the scones, hence use of muffin tins)
1 to 2 tablespoons of tomato paste
1/2 teaspoon oregano
1/2 cup grated cheese
1/4 chopped bacon
Other Filling ideas
- Vegemite and Cheese
- Onion and Cheese
- Chutney and Cheese
- Sultanas, Apple and Cinnamon
- Walnut, Apple and Cinnamon
Each recipe makes about 12 pinwheel scones. I normally double the recipe and make one lot of savoury and one lot of sweet. Let me know if you try these out and I would love to hear your filling suggestions!!