Pinwheel Scones
Pinwheel scones are a fantastic winter treat or (if you’re brave enough) a ‘bad life choice’ meal opportunity.
Ingredients - Scone
| - 2 cups plain flour | - 4 tsp baking powder |
| - 1 tsp salt | - 2 tbsp sugar |
| - 60 g cold butter | - 200ml milk (approx) |
Instructions
Line a baking tray with baking paper and set aside. Preheat oven to 200 degrees C.
Sift flour, baking powder, salt and sugar into a medium bowl.
Cut the cold butter into smallish pieces and using your fingers rub the butter into the flour mixture until it looks like breadcrumbs.
Add most of the milk, keeping a little aside in case. Carefully stir the mixture. It should be soft and sticky. If it is a little dry looking add the remaining milk. Do not ‘over-stir’.
Knead and fold the dough on the bench 8 – 10 times, sprinkling with flour as required. Then roll out to a square about 30 x 30cm.
Ingredients - Filling
| - ⅓ cup brown sugar | - 1 tbsp cinnamon |
| - 70 g melted butter |
Instructions
Melt butter in a small bowl, add the brown sugar and cinnamon and mix well.
Using a brush, spread the butter and sugar mixture over the dough, leaving a small edge all the way around.
Roll carefully and tightly, and seal the edge with a little of the left over mixture.
Using a sharp knife slice the pinwheels approximately 2 cm thick and place on their side in the prepared dish.
Bake for approximately 15 minutes until golden brown and remove from the oven.
Eat while still warm for best effect.