Cheese pinwheel scones
Patricia Scarpin
ingredients
- 250g all purpose flour
- 1 tablespoon baking powder
- pinch of salt
- 1/8 teaspoon cayenne pepper – I used freshly ground black pepper
- 30g unsalted butter, chilled and diced
- 185ml milk
- 40g goat’s cheese, crumbled
- 40g grated parmesan cheese
- 40g grated mature cheddar cheese – I used the yellow mozzarella we have here, made with cow’s milk
- 2 tablespoons chopped flat-leaf parsley
directions
- 1
Preheat the oven to 220°C/425°F. Grease or line a baking tray with non stick baking paper.
- 2
Sift the flour, baking powder, salt and pepper into a large bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the milk and, using a flat-bladed knife, mix to form a soft dough. Add a little extra flour if the dough is too sticky.
- 3
Turn the dough out onto a floured work surface and roll out to form a 20x25cm (8x10in) rectangle. Sprinkle the goat’s cheese over the surface, then sprinkle over the parmesan, cheddar and parsley. Starting from the long side, roll the dough into a cylinder. Cut the cylinder into 10 equal 2cm (3/4 in) thick slices. Transfer the slices to a baking tray, spacing them 2cm (3/4 in) apart.
- 4
Bake for 10-12 minutes (mine took 28 minutes in the oven) or until golden and cooked through. Cool on a wire rack.
- 5
Serve warm.
Source: from a Marks&Spencer recipe box
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