Pinwheel Scones

These are one of my favourite rainy day lunches just on their own or with some homemade soup.

First make a basic scone dough. I use the Edmonds Book recipe.

Roll out the dough into a rectangle about 20cm wide and 1 cm thick and spread with a tomato relish-homemade would be best but I use Pam's variety and it's pretty yummy. Thick tomato sauce would be ok too. Leave about 2cm bare along one long edge.

Next add a sprinkling of grated cheese

Then start rolling it up from the long edge. If it gets stuck to your work surface slide a knife along underneath as you roll.

 

When you get to your bare edge stop and brush it with a bit of water then continue rolling so it sticks together.

Using a sharp serrated knife slice your roll into rounds about 2cm thick.

 Place pinwheels on a greased or lined baking tray. 

Bake at 200 degrees for about 15-20 minutes.

Get creative with your toppings-pineapple and ham, custard and fruit, apple, cinnamon and brown sugar...let me know what you've tried before or what you'd like to try.