Butterscotch Pinwheel Scones

5 from 3 votes

An old-fashioned scone recipe with a sweet twist.

Prep Time25

Cook Time12

Total Time37

Course: Dessert

Cuisine: Australian, British

Servings: scones

Calories: 113kcal

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.