Something savoury today...these pinwheel scones were made on NZ's Hottest Home Baker by Catherine last week. Even the snide Dean Brettschnieder (Global Baker!) seemed rather taken with them, which is no mean feat. At any rate, we all loved them. They were definitely best eaten within an hour or two of baking while the scone and cheese was deliciously crunchy. I used Barry's Bay smoked cheese, which explains the orange hue in the picture below... These pinwheels will definitely be added to my regularly-made savoury scone repertoire, along with the all-time favourites of potato scones and best ever cheese scones. 
ham and pesto pinwheel scones
3c flour
4 tsp baking powder
pinch of salt
50g butter
1/2 c grated cheese
1 c milk
1/2 c chopped smoked chicken/ham/bacon etc
125g cream cheese
3 tbsp pesto
1 red pepper, diced
1/3 c pinenuts or cashew pieces, toasted
1/2-1c grated cheese
milk to glaze
Preheat oven to 220c. Combine flour, bp and salt. Rub in butter, then add the cheese. Make a well in middle and pour in the milk, mixing gently with a knife. Roll out into a large rectangle on a heavily floured bench. Spread with the cream cheese, then the pesto. Top with other filling ingredients. Roll up tightly, then cut into 2cm slices with a serrated knife. (I got 16 out of mine). Brush with milk and bake for 15-20 minutes. 
Yum, yum, yum!!!!!!!!!!!
ReplyDeleteI made scones the other day, but they got nothing on your ones. Who needs a sandwich when your scones are filled like that! More meal and less snack? Yummo.
ReplyDeleteThese look great. Think I'll try them out in the wknd. There's also a delicious savoury scone recipe in the latest NZ House and Garden. My mother made them a few weeks ago for Sunday night dinner.
ReplyDeletemmmmm they look soo delish!
ReplyDeleteYes, I was looking at them longingly when she baked them on the show. Then I spotted them in the latest Foodtown magazine - so a coincidence to find them on your blog too! They look scrummy - I will have to try. Shame Catherine had to leave the show.
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