I went to a cooking demonstration last night where Natalie Oldfield made these scones. They we so good I just had to make them the next day! The recipe is from her new cookbook Dulcie May Kitchen Everday, you can buy the book online here!
Savoury Pinwheel Scones
Time to make: 20 minutes
3C self raising flour, sifted
1/2 tsp salt
1/2 C parmesan, grated
1 1/2 C milk
1 red onion, diced and fried
1 tbsp parsley, chopped
Preheat oven to 120 degrees celcius. And line a baking tray with non-stick paper
Sift flour and salt together in a large bowl. Rub the butter into the flour to make it like breadcrumbs.
Add the parmesan and milk to make a firm, moist dough. Only mixing until it just comes together.
Turn onto a floured board and roll into a 25cm x 25cm square. Sprinkle over the parsley, feta and onion. Roll up to form a log and cut into 10 rounds.
Bake for 10-12 minutes.
Serve with a good lashing of butter! Seriously, worth the PP of which I haven't counted. My bad!