Cheesy pinwheel scones

Author: Yvonne Walus - Recipe writer

Photographer: Melanie Jenkins

Serves: 8

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 cups wholemeal flour

2 teaspoons baking powder

1 teaspoon ground paprika

200ml skim milk

1 egg

200g tomato paste

1 cup reduced-fat grated cheese

1 cup spinach, roughly torn

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Instructions

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1 Preheat oven to 180°C. Mix flour, baking powder and paprika together. In a separate bowl beat milk and egg together then add to dry ingredients to make a firm dough. Shape into a ball. Place dough ball on a cutting board and knead for 2 minutes until elastic.

2 With a rolling pin, roll out ball until it’s flat, about 1cm thick and roughly oval in shape. Spread over tomato paste then sprinkle with cheese and spinach. Roll dough lengthways to get a long tube of filled dough.

3 Slice tube in 2cm pieces and place them cut-side up and not touching on a baking tray. Bake for 20 minutes.

Serving suggestion

Serve scones on their own, with a dip or with a green salad.

Variations

Instead of spinach, use chives or flat-leaf parsley.

HFG tip

Sprinkle extra flour on the cutting board and rolling pin to help stop the dough from sticking to the surfaces.
Use a sheet of baking paper to make sure pinwheels won’t stick to the baking tray.
If you’re feeling creative, you can flatten the filled dough tube and cut out shapes with cookie cutters. This will leave cut offs which you can arrange into shapes as well.

Nutrition Info (per serve)

Calories 234 cal

Kilojoules 980 kJ

Protein 16 g

Total fat 8 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 4 g

Dietary fibre 4 g

Sodium 300 mg

Calcium 380 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.