Herby Cheese Pinwheel Scones
  • 2 cups self-raising flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons dried herbs
  • ¼ cup olive oil
  • ¾ cups milk
  • 3 tablespoons basil pesto
  • 1 cup grated cheese
  • 3 tablespoons milk
  1. Heat oven to 420 (215C) and line a baking or cookie tray with parchment paper.
  2. In a mixing bowl sift the flour, baking powder and salt, then stir in the dried herbs.
  3. Add the olive oil and mix in until crumb-like.
  4. Stir in the milk to make a stiff dough.
  5. Lightly flour a board or bench and roll the dough out into a rectangle about 12 x 10 inches (30 x 25cm).
  6. Spread the pesto over the dough leaving about the width of a finger on one of the lengths. Sprinkle over the grated cheese.
  7. Brush the finger width gap with milk and roll the scone up like a swiss roll
  8. Slice into 8 even pieces and place on the baking tray cut-side down
  9. Bake for around 10 minutes then take out of oven, brush over the scones with the remaining milk and return to the oven for 4 minutes.
Recipe by Almond to Zest at https://www.almondtozest.com/herby-cheese-pinwheel-scones/