Author: Wick Nixon
Recipe type: Lunchboxes, snacks, lunches
Serves: 12 scones
- 1 c self-raising flour
- 1 c wholemeal flour
- pinch of salt
- 75gm cold butter, cut into cubes
- ¾ c almond milk, approximately (or normal milk)
- ¼ c tomato paste
- 3 slices good quality bacon, finely chopped
- 1½ c grated cheese
- Preheat the oven to 200° C. Line a baking tray with baking paper.
- Into a food processor, sift the flour and salt. Add the butter and mix until it resembles fine breadcrumbs. Add the milk and mix until a soft dough forms. Turn the dough onto a lightly floured board and gently knead until smooth. Roll the dough out into a rectangle approximately 35cm x 25cm.
- Spread the tomato paste over the dough, leaving a 1cm gap along one long edge. Cover with the bacon and cheese. On the edge with no tomato paste, brush with a little milk to help seal.
- Roll the dough up lengthwise to form a log, finishing with the edge brushed with milk. Press lightly to seal. Cut the log into 12 even slices, approximately 2cm thick. Place the pinwheels on the baking tray allowing enough space to increase in size.
- Bake for 20 minutes or until golden brown. Cool on a wire rack.
- Perfect to freeze.