Herb and cheese pinwheel scones
45 min
Herb and cheese pinwheel scones
Ingredients
Ingredients
- 3 cups plain flour (or use buckwheat or gluten-free baking flour)
- 6 teaspoons baking powder
- 1 teaspoon salt
- 100 g cold butter
- 2 cups tasty cheese (grated (or a mix of parmesan, gruyere or similar))
- 2 spring onions (trimmed and finely sliced)
- 2 tablespoons parsley (finely chopped)
- 1 cup milk
Filling
- 1 large ham slice (torn (or ¾ cup sliced sun-dried tomato))
- ½ cup cheese (grated)
- 2 tablespoons herbs (roughly chopped)
- ¼ cup milk (to glaze)
Instructions
5 steps
- 1
Preheat the oven to 210°C. Grease a large baking tray.
- 2
Sift dry ingredients together. Make a well and grate butter into centre. Rub butter into flour. Add cheese, spring onion and parsley and mix.
- 3
Use butter knife to cut milk into mix, reserving ¼ cup until near the end (you may not need it). Work quickly, adding just enough milk for dough to bind.
- 4
Tip onto floured board and pat together; don't over-handle or dough will be tough. Flatten into a loose rectangle then roll out to about 1cm thick. Halve lengthways.
- 5
Add filling along centre of each roll. Roll up from long side to make two long rolls. With seam side down, cut into 2cm-thick slices and place on tray. Brush with milk and bake for 12 minutes or until golden and just cooked through.
Progress
0 / 5 steps
