Cheesy pinwheel scones
Time to make: 30 mins
( Hands-on time: 10 mins )
Total cost: $ 4.00 / $ 0.50 per serve
(at time of publication)
- 2 cups wholemeal flour
- 2 teaspoons baking powder
- 1 teaspoon ground paprika
- 200ml trim milk
- 1 egg
- 200g tomato paste
- 1 cup reduced-fat grated cheese
- 1 cup spinach, roughly torn
Total fat 8g
Saturated fat 5g
Dietary fibre 4g
1 Preheat oven to 180°C. Mix flour, baking powder and paprika together. In a separate bowl beat milk and egg together then add to dry ingredients to make a firm dough. Shape into a ball. Place dough ball on a cutting board and knead for 2 minutes until elastic.
2 With a rolling pin, roll out ball until it’s flat, about 1cm thick and roughly oval in shape. Spread over tomato paste then sprinkle with cheese and spinach. Roll dough lengthways to get a long tube of filled dough.
3 Slice tube in 2cm pieces and place them cut-side up and not touching on a baking tray. Bake for 20 minutes.
Instead of spinach, use chives or flat-leaf parsley.
- Sprinkle extra flour on the cutting board and rolling pin to help stop the dough from sticking to the surfaces.
- Use a sheet of baking paper to make sure pinwheels won’t stick to the baking tray.
- If you’re feeling creative, you can flatten the filled dough tube and cut out shapes with cookie cutters. This will leave cut offs which you can arrange into shapes as well.
Hanu de Jong
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