SCONE - Cheese Pinwheel scones

By Aemelia

Ingredients

• Filling:
• 250 g all purpose flour
• 1 tablespoon baking powder
• pinch of salt
• 1/8 teaspoon cayenne pepper – I used freshly ground black pepper
• 30 g unsalted butter, chilled and diced
• 185 ml milk
• 40 g goat’s cheese, crumbled
• 40 g grated parmesan cheese
• 40 g grated mature cheddar cheese – I used the yellow mozzarella we have here, made with cow’s milk
• 2 tablespoons chopped flat-leaf parsley

Details

Servings 10
Adapted from technicolorkitcheninenglish.blogspot.com

Preparation

Step 1

Preheat the oven to 220ºC/425ºF. Grease or line a baking tray with non stick baking paper.
Sift the flour, baking powder, salt and pepper into a large 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 20x25cm (8x10in) rectangle. Sprinkle the goat’s cheese over the surface, then sprinkle over the parmesan, cheddar and parsley. Starting from the long side, roll the dough into a cylinder. Cut the cylinder into 10 equal 2cm (3/4 in) thick slices. Transfer the slices to a baking tray, spacing them 2cm (3/4 in) apart.
Bake for 10-12 minutes (mine took 28 minutes in the oven) or until golden and cooked through. Cool on a wire rack.
Serve warm.