Butterscotch Pinwheel Scones
An old-fashioned scone recipe with a sweet twist.
Prep Time25 minutes mins
Cook Time12 minutes mins
Total Time37 minutes 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
- 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!)
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.
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