Pinwheel scones are one of the easiest recipes to make. It is also adaptable to your personal choice of fillings, sauces and taste (sweet or savoury). In the past I have made pizza flavour inspired scones such as Hawaiian, Barbeque Chicken and Salami, which is a great idea for kid's parties and lunches. In this recipe I have used some of my favourite ingredients but feel free to use any of your favourites.
Ingredients 2 cups self-raising flour
1/2 tsp salt
1 tbsp unsalted butter, softened
3/4 cup milk
2 tbsp pasta or tomato sauce
3 pieces of bacon
1/4 cup basil leaves
1/2 cup canned corn kernels
Cheese to top
Extra milk to glaze
Preheat oven to 210°C and line a baking tray.
Finely chop basil leaves.
Dice bacon and onions.
Heat oil in a frying pan over medium heat.
Add onions and cook stirring for 2 minutes.
Add bacon and cook for a further 2 minutes, set aside.
Sift flour and salt together in a large bowl.
Using finger tips rub in the butter until it resembles fine breadcrumbs.
Add the milk into the flour mixture.
Using a spatula fold ingredients together until a soft dough forms.
Turn the dough onto a lightly floured surface and knead lightly.
Roll out the dough into a 1 centimetre thick rectangle.
Using the back of a spoon, spread the pasta/tomato sauce over the dough, leave about 2 centimetres around the sides.
Sprinkle with the corn kernels, onions and bacon.
Add the chopped basil leaves on top.
Starting from the long side roll up the dough.
Using a sharp knife, cut the dough into approximately 12 portions.
Place on baking tray and top with cheese.
Brush each scone with extra milk.
Bake for 15 minutes or until golden.
Transfer scones to a wire rack and allow it to cool