Pinwheel Scones Recipe

Pinwheel Scones Recipe - Stir in 1 cup of the grated cheese. Place the scones on the baking tray and bake for about 10 minutes until nicely coloured.

Savoury Pinwheel Scones Recipe Scones Savory Scones Recipes

Turn the dough onto a lightly floured surface and knead lightly.

Pinwheel scones recipe. Yummmm Number of Servings. Preheat oven to 200C fan bake. Stir in the milk to make a stiff dough.

Pour in milk and soda water and mix to form a soft dough. Preheat the oven to 185C. Place on a greased baking sheet in a Preheated oven on 180 C Moderate oven.

Using the back of a spoon spread the pastatomato sauce over the dough leave about 2 centimetres around the sides. Roll up from the long edge to make a tight roll. For the Dough 250 grams plain flour 1 tablespoon baking powder 1 pinch of cayenne pepper 30 grams butter 180 millilitres milk.

Mix it all together with a flat butter knife or a fork once all of the liquid is absorbed and the dough is damp shape it into a ball with your hands. Roll the dough out into an approximately 30cm square. Cut into pinwheels about an inch thick each.

Combine above ingredients and sprinkle generously over the dough. Bake in the preheated oven for 15 minutes or until well risen and golden. This will make approximately 16 pinwheel scones.

Add remaining ingredients and spread on dough. Heat oven to 420 215C and line a baking or cookie tray with parchment paper. Add the olive oil and mix in until crumb-like.

Sift self-raising flour and salt into a mixing bowl. Be careful not to knead too much or the dough will become stiff and make tough scones. Thoroughly mix the Pettina Kokomix and water together.

16 Recipe submitted by SparkPeople user SWEETSAINT. First of all make your dough by slowly adding the cream and egg mixture to the sifted dry ingredients together with the lemonade or sparkling water. Sift together the dry ingredients.

Bake for 10 minutes. In a mixing bowl sift the flour baking powder and salt then stir in the dried herbs. Roll the dough out to a rectangle about 12 x 6 in30 x 5 cm and 5 mm thick spread with the filling and roll it up.

Dried Apricots minced 0200kg Brown Sugar 0200kg Pecans chopped 0100kg. In a large bowl mix together the flour and yoghurt with a wooden spoon until the mixture starts to come together. Spread dough with Pettina Apricot mix recipe no.

Using a spatula fold ingredients together until a soft dough forms. Gently mix in the olive oil yoghurt and milk with the dry ingredients until just combined. Cut into 2cm wide slices and place on the prepared tray.

How to make pinwheel scones. Dont forget to wait for it to cool before eating its hot. Roll out the dough into a 1 centimetre thick rectangle.

Heat oven to 220C. When the centre pinwheel is split open it should be light and well cooked not doughy. Seal the edge by pressing the dough with your fingers and slice into pieces about ½ in1 cm thick.

Gather into a ball transfer to a lightly floured surface and gently knead for 1-2 minutes until the dough is smooth.

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