Herb and cheese pinwheel scones
Cheesy pinwheel scones straight from the oven are such a treat – I just love them!
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!
- plain flour 3 cups (or use buckwheat or gluten-free baking flour)
- baking powder 6 teaspoons
- salt 1 teaspoon
- cold butter 100 grams
- tasty cheese 2 cups, grated (or a mix of parmesan, gruyere or similar)
- spring onions 2, trimmed and finely sliced
- parsley 2 tablespoons, finely chopped
- milk 1 cup
- ham 1 large slice, torn (or ¾ cup sliced sun-dried tomato)
- cheese ½ cup, grated
- herbs 2 tablespoons, roughly chopped
- milk ¼ cup, 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.