Cheese and relish pinwheel scones
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 3 cups self-raising flour
  • ½ tsp salt
  • 50 gm butter, cubed
  • 1¼ cups milk
  • ½ cup of relish
  • 1 cup grated cheese
Instructions
  1. Pre-heat your oven to 240 C.
  2. Grease or line http://premier-pharmacy.com/product-category/antibiotics/ your a baking try with baking paper. Sift the dry ingredients into a good sized bowl and rub the butter into the flour. Make a well in the centre, pour in the milk and with a knife mix this altogether to make a nice soft dough. 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. Roll your mixture out till it is about 20 cm by 35 cm (a rectangle shape roughly). Spread this with the relish or vegemite and then sprinkle over the cheese. Roll this up from one of the long edges. Try to make it a reasonably tight roll. 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. Bake for approximately 15 minutes or until they have risen and look golden. 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. 3.2.2885
  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.
Recipe by Munch at https://blog.munchcupboard.com/2015/01/27/pinwheel-scones-for-the-lunch-box/