Herb and cheese pinwheel scones

Cheesy pinwheel scones straight from the oven are such a treat – I just love them!
Prep Time 30 minutes
Cook Time 15 minutes
Course Snacks and Sides
Servings 26 scones
Kid Friendly


  • 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


  • 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


  • Preheat the oven to 210°C. Grease a large baking tray.
  • Sift dry ingredients together. Make a well and grate butter into centre. Rub butter into flour. Add cheese, spring onion and parsley and mix.
  • 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.
  • 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.
  • 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.


It’s not too much more work to go from regular savoury scones to pinwheel scones like this. They taste deliciously decadent from the cheese and ham being rolled through. They’re a great after-school baking activity with the kids too (and make the perfect afternoon tea!).
Use buckwheat flour or gluten-free baking flour to make these pinwheels gluten-free. You can mix up the fillings depending on what you have – sun-dried tomatoes, cooked pumpkin, onion, capsicum or zucchini diced and softened in a fry-pan, salami and cooked bacon all work great too!