Vegetable Pinwheel Scones

By May 22, 2017Recipes

PREP: 10 MINS
COOK: 20 MINS
EASY
SERVES: 18 scones

Ingredients

  • 4 1/2 cups self raising flour
  • 50g butter
  • 1 tin condensed tomato soup
  • 3/4 cup grated cheese
  • 1 cup chopped vegetables (spinach, silverbeet, spring onions, capsicum, herbs)
  • Extra milk if needed

Method

  1. Preheat oven to 220 degrees Celsius.
  2. Sift the flour and baking powder into a large bowl.
  3. Add the butter and rub into the flour.
  4. Pour in the tomato soup and mix to combine. If it looks a little dry and a small amount of milk and mix again.
  5. Put dough onto a floured board and flatten into a large rectangle shape.
  6. Sprinkle over the cheese and vegetables.
  7. Gently roll the long side of the dough into a scroll shape.
  8. Cut into 2cm sized slices.
  9. Place on lined baking tray and back for 15—20 minutes until golden.