Cheese Pinwheel Scones

A community recipe by sweetcheeks

Not tested or verified by Nigella.com

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.