Tomato relish and bacon pinwheel scones
- Serves 10 scones
- Prep time: 20 mins | Cooking time: 30 mins
Our twist on the classic pinwheel scone, these are a savoury snack sensation! With smoky relish, crispy bacon and cheesy goodness, these scones will go over perfectly at a morning or afternoon tea with friends.
Ingredients
250g Pams Streaky Bacon Rashers
3 cups Pams self-raising flour
50g Pams Pure Butter, chilled
300ml milk of your choice
⅔ cup Pams Tomato Relish
1 cup grated cheese
Method
Preheat your oven to 220 degrees Celsius fan bake. Lay the bacon rashers onto a lined tray, then bake for 10 minutes or until golden and just crisp. Dice once cool, then set aside.
In a food processor, combine the flour and butter and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl, season lightly with salt and pepper, then stir to combine.
Use a wooden spoon to make a well, then pour the milk into the centre. Stir until a dough forms, then tip out onto a lightly floured surface. Roll into a rectangle around ½ cm thick, then lay the rectangle wide horizontally.
Spread the relish across the dough, leaving a 1cm border at the top edge. Sprinkle the cheese evenly across the relish, followed by the bacon.
Lightly wet the border of dough, then roll the scrolls away from you into a log. Lay seam side down, then use a knife to cut into 3cm wide rounds. Place onto a lined tray, then bake for 15 - 20 minutes or until golden and risen. Leave to cool slightly, then enjoy.
Tip: Enjoy your warm pinwheel scones smothered in lashings of butter and a sprinkling of chopped parsley.