Sage & Onion Pinwheels

Method

Make a standard scone dough.

Divide the scone dough into 350 gram pieces.

On a lightly floured bench pin out the scone dough to a rectangular shape (25 centimetres x 15 centimetres).

Then spread 80 grams of Barker’s Sage & Onion Savoury Filling on top of the scone.

Roll up the scone dough like a jam roll and then cut into 8 even pieces.

Place on a baking tray and rest for 5 minutes.

Bake at 210°C to 220°C for approximately 10 to 12 minutes or until golden brown in colour.

 

Sage & Onion Pinwheels

Sage & Onion Pinwheels

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