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    Home » Recipes » Classic Cake Recipes

    Butterscotch Pinwheel Scones

    Published: Nov 13, 2019 · Modified: May 6, 2023 by Libby Hakim · 2 Comments

    Jump to Recipe Print Recipe

    If you love scones, you'll love testing out this sweet twist on the traditional recipe. These Butterscotch Scones are best matched with a cuppa and a lazy afternoon.

    butterscotch pinwheel scones

    Making pinwheel scones

    This recipe is named "Butterscotch Curls" in Nana Ling's recipe book, but when I started prepping I realised it was actually my scone recipe! After reading a little further into the recipe, I also realised that the recipe was one for pinwheel scones – with a little added sweetness. 

    The day I set aside to make these pinwheel scones was also a day the kids ended up having an unscheduled day off school. The bushfire risk in our area and many other parts of Australia was so high it was set at "catastrophic", so many schools closed or encouraged kids with respiratory issues to stay at home.

    Miss Y was most enthusiastic about getting to work in the kitchen on her day off, so the recipe testing went ahead. She volunteered to rub in the butter and had so much fun. She couldn't believe how wonderful the flour felt in her hands and was in absolute bliss.

    Miss Y making pinwheel scones

    It was a great reminder about mindset and living in the moment. How often do we rush through these cooking tasks without enjoying textures, smells and the creative process?

    Getting creative: Pinwheel Scone variations

    Nana Ling's pinwheel scones are filled with brown sugar and butter to create a butterscotch filling.

    The butterscotch is wonderful, but I really can't wait to try some other variations. Some filling ideas I have are:

    • cinnamon and sugar
    • Nutella
    • strawberry jam (and then drizzle with cream).

    The options are endless, though. Just use your imagination.

    Do you have a great idea for a filling? I'd love to hear from you in the comments below.

    pinwheel scone variations

    Nana Ling's Butterscotch Pinwheel Scones recipe

    Keep scrolling for the tested and tweaked version.

    pinwheel scones recipe
    Butterscotch Pinwheel Scones

    Butterscotch Pinwheel Scones

    Libby Hakim
    An old-fashioned scone recipe with a sweet twist.
    5 from 3 votes
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    Prep Time 25 minutes mins
    Cook Time 12 minutes mins
    Total Time 37 minutes mins
    Course Dessert
    Cuisine Australian, British
    Servings 20 scones
    Calories 113 kcal

    Ingredients
      

    • 3 cups SR flour
    • 30 grams butter
    • 1 tablespoon caster sugar
    • ⅛ teaspoon salt
    • 1 egg
    • 1 cup milk

    Filling

    • 20 grams cold butter
    • ⅓ cup brown sugar (increase to ½ cup if you have a sweet tooth!)

    Instructions
     

    • Pre-heat oven to 200 degrees celsius (fan-forced).
    • Sift flour, sugar and salt into a bowl.
    • Rub in chopped butter.
    • Stir in whisked egg and milk using a dinner knife. The mixture should hold together well without being too sticky. Add a little extra milk if it's too dry and crumbly.
    • Turn out onto a floured surface and knead very lightly to smooth out the mixture.
    • Roll out using a rolling pin to create a rectangle a little less than 1cm thick. Trim edges if necessary to form into a rectangle.
      pinwheel scones rolling out
    • Sprinkle with grated cold butter and brown sugar.
      pinwheel scones method
    • Carefully roll up the longest edge of the rectangle and continue rolling until you have a cylinder shape.
      rolling up pinwheel scones
    • Using a sawing motion with a sharp knife to cut into rounds about one and a half centimetres wide.
      cutting pinwheel scones
    • Place on a greased tray and brush with milk.
      pinwheel scones on tray
    • Place in oven and cook for 12-14 minutes.
    • Remove from oven and enjoy warm or when cooled.

    Nutrition

    Calories: 113kcalCarbohydrates: 19gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 15mgSodium: 42mgPotassium: 44mgFiber: 1gSugar: 5gVitamin A: 94IUCalcium: 21mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Comments

    1. Lynn

      November 13, 2019 at 1:25 pm

      Looking forward to making this recipe. Thank you

      Reply
      • Libby

        November 13, 2019 at 1:32 pm

        You're welcome, Lynn! Happy cooking 🙂

        Reply
    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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