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Butterscotch Pinwheel Scones
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5 from 1 vote

Butterscotch Pinwheel Scones

An old-fashioned scone recipe with a sweet twist.
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Course: Dessert
Cuisine: Australian, British
Keyword: butterscotch, pinwheel scones
Servings: 20 scones
Calories: 113kcal


  • 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.
    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.


Calories: 113kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 42mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 94IU | Calcium: 21mg | Iron: 1mg