Don’t let these fool you: despite their pale look, they are pretty addictive. Don’t believe me? Joao had several. And he never eats my baked goods. Ever.
I usually don’t go for savory baking, but who can say no to bread filled with 3 types of cheese?
Even though the scones were delicious, there are two things I’d do differently: add more salt to the dough and use an egg wash to get them nicely golden.
Cheese pinwheel scones
recipe from this box
250g all purpose flour
1 tablespoon baking powder
pinch of salt
1/8 teaspoon cayenne pepper – I used freshly ground black pepper
30g unsalted butter, chilled and diced
40g goat’s cheese, crumbled
40g grated parmesan cheese
40g grated mature cheddar cheese – I used the yellow mozzarella we have here, made with cow’s milk
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 220ºC/425ºF. Grease or line a baking tray with non stick baking paper.
Sift the flour, baking powder, salt and pepper into a large bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the milk and, using a flat-bladed knife, mix to form a soft dough. Add a little extra flour if the dough is too sticky.
Turn the dough out onto a floured work surface and roll out to form a 20x25cm (8x10in) rectangle. Sprinkle the goat’s cheese over the surface, then sprinkle over the parmesan, cheddar and parsley. Starting from the long side, roll the dough into a cylinder. Cut the cylinder into 10 equal 2cm (3/4 in) thick slices. Transfer the slices to a baking tray, spacing them 2cm (3/4 in) apart.
Bake for 10-12 minutes (mine took 28 minutes in the oven) or until golden and cooked through. Cool on a wire rack.