One of my latest baking obsessions has been savoury pinwheel scones. I can’t get enough of them, and if I don’t make any myself, I seek them out at cafés and, if I’m desperate, the supermarket.
For the scone dough, I like using Alison Holst’s basic scone recipe; as for the fillings…well, my view is that whatever you’d put on a pizza could probably be rolled up in pinwheel scone.
2c self-raising flour
25g butter, melted
1/4 – 1/2c water
relish or chutney
shaved ham, cooked bacon or a combination of lightly-cooked vegetables
Preheat oven to 220degC.
Sift flour, salt and sugar into a large bowl. Add the melted butter, milk and 1/4c water.
Mix with a knife until blended, adding enough extra water to make a soft dough.
Turn the dough out onto a lightly-floured bench; roll out to a rectangle approximately 20 x 40cm.
Spread relish or chutney over the dough, leaving around 1cm clear along one of the long edges. Sprinkle over cheese, and top with meat or vegetables.
Dampen the clear edge with a little water, then roll the dough to form a long sausage, pressing the dampened dough lightly at the end.
Cut the roll into pieces as thick as you like; place on a greased or lined baking tray, allowing room for spreading.
Bake for 15-20 minutes, until lightly browned.
Serve warm. Best slathered in sufficient butter or margarine to ooze out through the little gaps in the roll.
Scone dough recipe: Alison Holst’s Good Food
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