Gorgeous cheesy pinwheel scones, perfect for a picnic, or lunch.
We used the good old faithful Edmonds Cookbook Scone recipe (details below) and filled them with Jenny's Kitchen Tamarind Chutney, tasty cheese and ham.
You will need:
1/4 cup Jenny's Kitchen Tamarind Chutney (any heat)
1 cup grated tasty cheese
2 large slices of ham
3 cups of standard flour
6 teaspoons baking powder
1/4 teaspoon salt
75g butter chopped or grated
1 to 1 1/2 cups milk
Preheat your oven to 220c
Line your baking tray with baking paper.
Sift the flour, baking paper and salt into a large bowl. Cut the flour into the butter until it resembles breadcrumbs, add enough milk to bring it to a soft dough when mixed with a knife (or in your food processor). Knead it a few times on your floured bench top then roll it to a large rectangle (at least 30cm x 20cm).
Spread over the chutney, and then sprinkle on the cheese. Layer the ham over the top. Roll it up starting at one of the long sides, then slice into 1cm thick rounds. Place them on your baking tray, brush the tops with milk. Bake for 10-15 mins or until golden.
Enjoy them while warm.