I thought it was about time to feature something savoury on the blog. I found the book I got this recipe from (Bake it - doesn't seem to have an author) in my bookcase and thought it looked like something quick to whip up tonight. I added the garlic, more cayenne pepper and seasoning and took out the goats cheese (I didn't have any). The result was great, the addition of garlic was definitely a good idea and gave the scones a little more kick. I think work might be suprised that I made something that doesn't contain a stick of butter and cupfuls of sugar!
Cheese pinwheel scones - with adjustments
- 2 cups plain flour
- 1 tablespoon baking powder
- 1/2 teaspoon cayenne pepper
- 30g unsalted butter (chilled)
- 185ml milk
Filling
- 1/2 cup grated parmesan cheese
- 1/3 cup grated chedder cheese
- 2 tablespoons chopped flat leaf parsley
- 3 cloves garlic, crushed
- Salt and pepper to season
Preheat the oven to 220 degrees. Grease or line a baking tray
Sift the flour, baking powder, a pinch of salt and cayenne into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the milk and, using a flat-bladed knife, mix to form a soft dough. Add a little extra flour if the dough is too sticky.
Turn the dough out onto a floured work surface and roll out to form a 20 x 25cm rectangle, rub the garlic onto the dough, then sprinkle over the parmesen, chedder and parsley. Season with salt and pepper then starting from the long side, roll the dough into a cylinder. Cut the cylinder into 10 equal 2cm thick slices. Transfer the slices to a baking tray, spacing them 2cm apart.
Bake for 10-12 minutes, or until golden and cooked through. Cool on wire rack.
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