Cheese Pinwheel Scones

Method

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.