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.
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.
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
- 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.
Nana Ling’s Butterscotch Pinwheel Scones recipe
Keep scrolling for the tested and tweaked version.
Butterscotch Pinwheel Scones
- 3 cups SR flour
- 30 grams butter
- 1 tablespoon caster sugar
- 1/8 teaspoon salt
- 1 egg
- 1 cup milk
- 20 grams cold butter
- 1/3 cup brown sugar (increase to 1/2 cup if you have a sweet tooth!)
- 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.
- Sprinkle with grated cold butter and brown sugar.
- Carefully roll up the longest edge of the rectangle and continue rolling until you have a cylinder shape.
- Using a sawing motion with a sharp knife to cut into rounds about one and a half centimetres wide.
- Place on a greased tray and brush with milk.
- Place in oven and cook for 12-14 minutes.
- Remove from oven and enjoy warm or when cooled.