I am a real fan of scones any which way they come, but I am currently particularly keen on good old pinwheel scones.

Scones are an easy lunch box filler that can be whipped up very quickly and frozen until they are needed. These cheese and relish pinwheel scones are fun to make and are particularly great for the school and kindy lunch boxes.

Pinwheel scones

These cheese and relish pinwheel scones can be adapted to use up whatever you have in the fridge though. You could add in some ham or bacon. I have even made these with leftover roast pork and feta, and of course with vegemite and cheese.

We have previously shared some other great scone based recipes which would also make great lunch box fillers Peveline’s pumpkin scones and these cheesy sweetcorn puffs.

Over at our online store, Munch Cupboard, we have a number of practical lunch box solutions to make getting back into the lunch making routine fun, environmentally friendly and home-made.

Mummy to three small boys

Cheese and relish pinwheel scones
Prep time
Cook time
Total time
Serves: 12
  • 3 cups self-raising flour
  • ½ tsp salt
  • 50 gm butter, cubed
  • 1¼ cups milk
  • ½ cup of relish
  • 1 cup grated cheese
  1. Pre-heat your oven to 240 C.
  2. Grease or line your a baking try with baking paper.
  3. Sift the dry ingredients into a good sized bowl and rub the butter into the flour.
  4. Make a well in the centre, pour in the milk and with a knife mix this altogether to make a nice soft dough.
  5. Tip this mixture onto a lightly floured board or bench, and bring it altogether. It may need a little bit of gentle massaging to do this.
  6. Roll your mixture out till it is about 20 cm by 35 cm (a rectangle shape roughly).
  7. Spread this with the relish or vegemite and then sprinkle over the cheese.
  8. Roll this up from one of the long edges. Try to make it a reasonably tight roll.
  9. Slice your roll into 2 cm slices and then place on your tray. Try and keep them nice and close to each other. I used a small roasting pan for mine so they were squeezed in together.
  10. Bake for approximately 15 minutes or until they have risen and look golden.
  11. Serve as soon as you can. If you are saving them for lunch boxes. Let these cool on a wrack then wrap them up and pop them in the freezer until you make the lunches. These will defrost by lunch time.

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