3834. RELISH and BACON PINWHEEL SCONES

Makes: 18-20


3 cups self-rising flour

1/2 teaspoon salt

50 grams butter, diced

1 1/4 cups milk

1/2-3/4 cup relish

3-4 rashers bacon, diced

1 cup grated cheese

Preheat the oven to 240ºC/450ºF. Grease or line a baking tray with baking paper. Sift the flour and salt into a large bowl and use your fingertips to rub in the butter. Make a well in the centre, pour in the milk and use a knife to mix quickly together to make a soft dough.  Turn out onto a lightly floured board and bring together. Roll out to a 25- x 35-cm rectangle. Brush a 1-cm wide strip around the edge with milk. Spread the relish over the dough and scatter over the bacon and cheese.  Roll up from the long edge to make a tight roll. Cut into 2-cm wide slices and place on the prepared tray. Bake in the preheated oven for 15 minutes or until well risen and golden. When the centre pinwheel is split open it should be light and well cooked, not doughy. Transfer to a cake rack and serve warm with butter, if wished.


bacon recipe source: Allyson Gofton, Good Morning, TVNZ, New Zealand