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Cheese Pinwheel Scones

A recipe from the Good Food collection.


Cheese Pinwheel Scones
Cheese Pinwheel Scones
250 g (9 oz/2 cups) plain (all-purpose) flour
1 tablespoon baking powder
⅛ teaspoon cayenne pepper
30 g (1 oz) unsalted butter, chilled and iced
185 ml (6 fl oz/¾ cup) milk
40 g (1½ oz/¼ cup) goat's cheese, crumbled
40 g (1½ oz/½ cup) grated parmesan cheese
40 g (1½ oz/⅓ cup) grated mature cheddar cheese
2 tablespoons chopped flat-leaf (Italian) parsley


  1. Preheat the oven to 220°C (425°F/Gas 7). Grease or line a baking tray.
  2. Sift the flour, baking powder, a pinch of salt and cayenne into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the milk and, using a flat-bladed knife, mix to form a soft dough. Add a little extra flour if the dough is too sticky.
  3. Turn the dough out onto a floured work surface and roll out to form a 20 × 25 cm (8 × 10 inch) rectangle. Sprinkle the goat's cheese over the surface, then sprinkle over the parmesan, cheddar and parsley. Starting from the long side, roll the dough into a cylinder. Cut the cylinder into 10 equal 2 cm (¾ inch) thick slices. Transfer the slices to a baking tray, spacing them 2 cm (¾ inch) apart.
  4. Bake for 10–12 minutes, or until golden and cooked through. Cool on a wire rack. Serve warm.
Main ingredient:
Cheese, Cream/Milk
Snacks, Lunchbox


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