These scones can be whipped up in a jiffy for unexpected guests. Soft and fluffy and oozing with our delicious berry jam filling these scones are so yummy and absolutely delicious served warm with whipped cream.
HOW TO MAKE PINWHEEL SCONES:
First of all, make your dough by slowly adding the cream and egg mixture to the sifted dry ingredients together with the lemonade or sparkling water. Mix it all together with a flat butter knife or a fork, once all of the liquid is absorbed and the dough is damp, shape it into a ball with your hands. The dough should be soft but not sticky.
Roll out the dough with a rolling pin on a floured surface until it is around 2 cm thick. Spread the dough generously with jam right to the edges. Then tightly roll up the dough to form one long log.
Cut your dough into 12-14 even slices then lay them on a baking tray or use a muffin pan.
If you’re having guests over for tea, then prepare the scones and leave it in the fridge and bake it just before the guests arrive so that you can serve your guests with delicious hot scones.
- 2 Cups Plain Flour
- 3 Tsps Baking Powder
- 2 Tbles Icing Sugar
- ½ Tsp Salt
- ½ Cup Pouring Cream
- 1 Large Egg Beaten & Divided
- ½ -3/4 Cup Lemonade or Sparkling Water
- ¾ - 1 Cup Berry Jam
- Line an oven tray with cooking spray and baking paper or if you're going to use a muffin pan then just spray the muffin pan well with cooking spray. In a bowl sift the flour, baking powder, icing sugar and salt.
- Mix the cream and ¾ of the beaten egg (save the rest for the tops of the scones) into the flour. Gently add just enough of the lemonade or sprite to the flour until the dough comes together. First, use ½ cup and then add more as needed. It should be quite soft, but not a sticky dough.
- Tip the dough onto a lightly floured surface and knead as gently and briefly as possible, until it just comes together.
- Use a rolling pin to gently roll out the dough until it is approx 2 cm thick, trying to keep a neat rectangle shape, adding more flour if needed to keep the dough from sticking to your surface.
- Generously spread the scone dough with the jam almost right to the edges
- Roll from the longest side into a tight roll.
- Using a very sharp knife slice pieces 2.5cm thick or about 12-14 evenly sliced pieces.
- Place the pieces cut side up into the prepared dish, with a small gap in between or use a muffin pan.
- Allow the scones to sit for at least 10 - 15 minutes to rest in the fridge before baking.
- While the scones are resting in the fridge, set the oven to 180°C
- • After being in the fridge for at least 10 mins, remove and bake for 20-25 minutes or until lightly golden and hollow sounding when you tap them
- • Remove from the oven and serve warm with freshly whipped cream.
- • You can store these in an airtight container for up to 3 days or freeze them.