A Simple Take on a Classic: Pinwheel Scones
Kim’s pinwheel scones are a timeless classic in our household. It’s a simple yet incredibly satisfying recipe that always hits the spot – whether it’s a leisurely Sunday morning with a cup of tea or an afternoon treat shared with great company. This recipe makes 16 scones and can be made year-round.
Ingredients
Scone:
- 4 cups self-raising flour, sifted, plus extra for rolling
- 120 g salted butter, diced & chilled
- 400 ml milk
Filling:
- 1 cup brown sugar
- 1 tbsp self-raising flour
- 2 tbsp finely chopped walnuts
- 2 tbsp melted butter
- 1 tsp ground cinnamon
Method
- Preheat the oven to 220°C.
- In a large mixing bowl, use your fingertips to rub the butter into the flour until it resembles coarse breadcrumbs.
- Make a well in the centre of the flour and add the milk. Gently use your fingers to bring the flour into the liquid until combined and you have a soft dough. It will be quite sticky and wet.
- Handling lightly, tip the scone dough onto a well-floured surface and roll gently into a long rectangular shape about 30cm x 60cm wide & 5mm thick.
- To make the brown sugar mixture, mix all ingredients together well in a medium mixing bowl or pulse together in a food processor. Spread the mixture evenly over the surface of the rolled out dough, leaving a 2cm border along the far long edge.
- To finish, dampen the far long edge of the dough with milk or egg wash and roll the other long edge towards it to form a long cylindrical shape. Shape & mould this long log gently in your hands to even out and neaten the shape & ends. Cut across the log to make cross sections ~3.5cm thick.
- Lay pinwheel scone face up on a lightly floured or greaseproof paper-lined tray, allowing a few mm around each for expansion. This space allows them to cook up nicely, but stay moist and not lose their shape too much. You may have to reshape each scone a little as you transfer it to the tray.
- Using a pastry brush, baste the top with a little milk.
- Bake for 20 to 25 minutes or until golden brown and the filling oozy, rotating the tray at 10 minutes to ensure even cooking.
Tips from Kim
These are best eaten fresh out of the oven, still warm and served with lots of whipped cream & marmalade. If you’d like to make it yourself, try our homemade summer jam recipe! You can use any seasonal fruit.
