The word pinwheel dates back to 1696 where it was used to describe a wheel in the striking train of a clock in which pins are fixed to lift the hammer. Two hundred years later it became a word associated with fireworks.
Now it is better known as a type of rolled scone. I think pinwheel scones possibly started out as a quick and easy version of coffee scrolls where a yeast dough is rolled flat, sprinkled with sugar and cinnamon, rolled, sliced and baked.
Using a basic scone dough any number of savoury or sweet flavours can be added to make a variety of pinwheel scones. I came up with this recipe in response to an enquiry I had received.
Ingredients
700 Grams Self Raising Flour
1/4 teaspoon salt
300 ml cream ( I use low fat)
330 ml soda water
250 grams spreadable cream cheese
2 red capsicum roasted, skinned, seeded and diced
200 grams feta cheese.
Method
Preheat oven to 220C
Sift flour and salt into mixing bowl.
Add cream and soda water and mix.
Roll mixture out.
Cover with cream cheese, diced capsicum and crumbled feta cheese.
Roll up mixture like a swiss roll.
Slice into 3cm pieces.
Place onto baking paper on oven tray.
Bake for 15 minutes until cooked.
click on pictures to enlarge
