Cheese Pinwheel Scones

A community recipe by sweetcheeks

Not tested or verified by Nigella.com

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Introduction

These doughy scones are delicious warm from the oven. Do experiment with fillings (garlic, tomato), but this is the best I found.

Ingredients

Serves: 10

Metric Cups

For the Dough

250 grams plain flour
1 tablespoon baking powder
1 pinch of cayenne pepper
30 grams butter
180 millilitres milk

For the Filling

40 grams goat's cheese (crumbled)
40 grams Parmesan cheese (grated)
40 grams Cheddar cheese (grated)
1 handful fresh parsley

For the Dough

8⅚ ounces all-purpose flour
1 tablespoon baking powder
1 pinch of cayenne pepper
1 ounces butter
6 fluid ounces milk

For the Filling

1⅖ ounces goat's cheese (crumbled)
1⅖ ounces Parmesan cheese (grated)
1⅖ ounces Cheddar cheese (grated)
1 handful fresh parsley

Method

Cheese Pinwheel Scones is a community recipe submitted by sweetcheeks and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

220c/ gasmark7

Sift dry ingredients for dough into mixing bowl. Rub in butter to a crumby texture. Add milk to form dough, adjust texture as required, you wont want it sticky!

Turn out to a floured surface and roll to a 20x25 ish rectangle. I measure out on baking parchment to guide.

Sprinkle cheese over the surface, followed by parsley. Fold into a roll, starting with the long side, into a cylinder. Cut off 10, 2cmish, slices and place flat side down on to a greased/floured baking tray.

Bake for 20mins, and allow to cool slightly before tucking in.

220c/ gasmark7

Sift dry ingredients for dough into mixing bowl. Rub in butter to a crumby texture. Add milk to form dough, adjust texture as required, you wont want it sticky!

Turn out to a floured surface and roll to a 20x25 ish rectangle. I measure out on baking parchment to guide.

Bake for 20mins, and allow to cool slightly before tucking in.