Sweet and Savoury Pinwheel Scones *recipe*

Yesterday I felt like scones. Wait, let me rephrase that: I felt like EATING scones. But I didn't fancy just any scones, I was picturing pinwheel scones, soft and warm, filled with cinnamon and brown sugar.

I'd never made them before but I reckoned I could figure it out. How hard could it be, after all? Take your basic scone recipe and make it a little bit fancy.
So I gave it a go and whaddya know? Pinwheel scones are easy AND delicious. Along the way I even tried something I hadn't planned on - a savoury version, perfect for the lunchboxes.

My pinwheel scones were a huge hit, gobbled up and exclaimed over by my kids and our after-school visitors. Plus, I felt like a "good mother" serving up home baking for afternoon tea and tucking the leftovers away for the next day's lunches.

I'll be making these again, count on it.

Here's the recipe, as promised to my Instagram followers...

Scone Dough
(adapted from the Edmonds Cookery Book; I have doubled the butter which gives a lighter texture)

Sift together...

• 3 cups of plain flour
• 6 teaspoons of baking powder
• 1/4 teaspoon of salt

With your fingers, rub in to the dry ingredients 150g of butter (softened), until it looks like fine breadcrumbs.

Stir in 1 cup of milk and form a ball of dough (add extra milk if required) and knead briefly.

Now divide the dough in two: you are ready for the fancy part.

Sweet Pinwheel Scones (with Cinnamon & Brown Sugar)

FILLING:
50g of butter, melted
4 Tablespoons of brown sugar
2 teaspoons of ground cinnamon
(Plus currants or raisins to sprinkle)

1. Sprinkle flour on your bench surface, then take half the dough and use your fingers to spread and flatten the dough into a rectangle approximately 1cm thick. Spread the brown sugar mixture evenly across the dough and then sprinkle with currants or raisins
2. Carefully roll up the dough until you have a long "sausage" (roll it so it is long and thin not short and fat)
3. Cut the dough sausage into sections around 2cm thick and place these rounds on a lined baking tray (I ran out of baking paper so had to use foil); you can drizzle any extra sugar mixture on top of the rounds if you like for a crunchy topping.
4. Bake at 220°C for around ten minutes or until risen and golden brown. Mmmm, yum.

(Makes 10-12 sweet pinwheel scones.)

Savoury Pinwheel Scones (with Ham & Cheese)

FILLING:
chutney
grated cheese
shaved ham, diced
(Plus extra cheese to sprinkle)

1. Sprinkle flour on your bench surface, then take second half of the dough and use your fingers to spread and flatten it into a rectangle approximately 1cm thick, as before. Use a knife to spread the dough with chutney, just like you butter bread (I used Barkers "Ploughmans" chutney) then sprinkle with cheese and ham
2. Carefully roll up the dough until you have a long "sausage" (roll it so it is long and thin not short and fat)
3. Cut the dough sausage into sections around 2cm thick and place these rounds on another lined baking tray; you can sprinkle extra grated cheese on top of the rounds for a cheesy topping.
4. Bake at 220°C for around ten minutes or until risen and golden brown. Delicious.

(Makes 10-12 savoury pinwheel scones.)

Serve fresh from the oven for afternoon tea; store leftovers in an airtight container and pop them in the kids' lunchboxes or make a fresh batch for Saturday brunch. Enjoy! 

• More recipes on my Favourite Recipes Page.