This easy recipe for pinwheel scones can be made in minutes, the perfect treat to impress your friends and family.
I have partnered up with Anathoth Farm to create a recipe with their new Berries and Chia Seed preserve. It was used in these lovely and soft Jam Pinwheel Scones. I am so happy with the way these turned out as they are super easy to make and so delicious. Anathoth Farm has a new range of fruit and seed preserves that celebrate the goodness of local fruit and the wholesome texture of seeds.
How to make pinwheel scones:
First of all make your dough by slowly adding the butter and milk mixture to the sifted dry ingredients. Mix it all together with a flat butter knife or a fork, once all of the liquid is absorbed and the dough is damp shape it into a ball with your hands.
Roll out the dough with a rolling pin on a floured surface until it is around 2 cm thick. Spread the dough generously with jam right to the edges. Then tightly roll up the dough to form one long log.
Cut your dough into 10 even slices then lay them on a tray lined with baking paper, this makes for an easy clean up afterwards. Bake in a hot oven for 10-15 minutes until the scones are turning golden and they are cooked through.
These scones turned out light and fluffy, they are so delicious served warm with whipped cream and an extra dollop of jam on top. My family loved them and the whole batch was gone in minutes.
Thank you so much to Anathoth Farm for teaming up with me to create this recipe! I really do love your new preserves.
For other lovely ideas to share for morning tea, check out my recipes for Gingerbread Loaf, Lemon and Blueberry Loaf as well as my Banana Muffins with Lemon Icing.
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Pinwheel Scones
Soft and fluffy scones with a delicious jam filling.
Ingredients
- 50g (2oz) butter
- ¾ cup milk
- 2 cups flour
- ½ tsp salt
- 1 Tbsp sugar
- ½ tsp cinnamon
- 3 tsp baking powder
- ½ cup Anathoth Berries & Chia Seed Preserve
Instructions
- Preheat oven to 200°C fan bake.
- Heat the butter in a microwave safe jug until just melted, add the milk and set aside.
- Add the flour, salt, sugar, cinnamon, and baking powder to a large bowl. Whisk all of the dry ingredients together.
- Create a well in the centre and gradually stir in the butter and milk mixture with a fork or flat butter knife. Fold together until all of the dry ingredients are damp, add extra milk if needed.
- Dust the bench with flour then shape dough into a large ball. Knead lightly to combine.
- Shape into a rectangle then use a rolling pin dusted in flour to roll dough about 1-2 cm thick.
- Spread jam evenly over the dough then roll up tightly. Cut dough into 10 even slices then place on a lined baking tray.
- Bake for 12-15 minutes until the tops are lightly browned and the dough is cooked through.
- Serve warm with whipped cream and extra jam.
Notes
- These scones will keep well the until the next day if stored in an airtight container once cooled.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 115Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 273mgCarbohydrates: 23gFiber: 1gSugar: 2gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Kathryn
Do you know if these freeze well?
VJ cooks
Yes, these can be frozen before or after cooking.
Emma
Could you use this base for any scroll, such as cinnamon or savoury - cheese and marmite?
It seem so much easier and faster than the whole cutting butter into flour usual recipe!!
VJ cooks
Hi Emma, yes you could. In fact I have a Cinnamon Pinwheel recipe on my website using this method. I haven't tried this method with savoury pinwheels, but I do have a recipe for Cheese and Marmite Scrolls using an easy pizza dough recipe if you want to check those out.
Karen
If we can’t get that particular preserve, can we just use any supermarket style jam?
VJ cooks
Yes, of course!