Cinnamon Pinwheels
Pinwheel scones are becoming very popular in the past few years, popping up in recipe books and on television cooking shows. They are basically scone dough which is rolled up enclosing some sort of sweet or savoury filling.
Cinnamon Pinwheels resemble the popular Cinnamon Rolls but take very little time to prepare compared to the Cinnamon Rolls which need kneading and proofing time. Although the texture is different as they are made with scone dough, they are still fluffy and moist if they are made properly.
The fluffy texture of the pinwheel scone.
The trick to all scone dough is not to knead the dough too much. Once all the ingredients are mixed, pat the dough into a ball, all the while turning the dough around on a floured bench surface until the dough is reasonably smooth (it is not necessary to be super smooth). The kneading is more a patting, squeezing action using the palm of your hands. Do not knead it like you are making bread as this will make the scone hard after baking.
Makes 10 pinwheels.
[Ingredients]
Scone Dough:
2 cups (300g) plain flour
1 tablespoon baking powder
¼ teaspoon salt
40g caster sugar
40g butter, cubed
1 egg
½ cup – ¾ cup milk, adjust as necessary
Cinnamon Sugar Filling (mix together):
75g caster sugar
1 teaspoon ground cinnamon
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 220°C. Sift together plain flour, baking powder, salt and caster sugar into a mixing bowl.
2. Rub cubed butter into the flour mixture until it resembles fine breadcrumbs. Add in lightly beaten egg and half of the milk. Mix in then gradually add in just enough of the remaining milk until a soft and very slightly sticky dough is formed.
3. Pat the dough together and knead softly a few times until smooth on a lightly floured surface. (Try to knead the dough as little as you can.)
4. Roll the dough out with a rolling pin to about 1cm thick. Scatter evenly with the Cinnamon Sugar. Roll the dough up Swiss-roll style. Cut into ten equal pieces.
5. Place the pinwheels cut-side up on a lightly greased baking sheet, spacing them quite close together.
6. Bake for about 20 minutes. If the pinwheels start to colour too much after 15 minutes, turn the oven temperature own to 180°C for the last five minutes of baking. Serve hot or warm.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Cinnamon Pinwheels resemble the popular Cinnamon Rolls but take very little time to prepare compared to the Cinnamon Rolls which need kneading and proofing time. Although the texture is different as they are made with scone dough, they are still fluffy and moist if they are made properly.
The fluffy texture of the pinwheel scone.
The trick to all scone dough is not to knead the dough too much. Once all the ingredients are mixed, pat the dough into a ball, all the while turning the dough around on a floured bench surface until the dough is reasonably smooth (it is not necessary to be super smooth). The kneading is more a patting, squeezing action using the palm of your hands. Do not knead it like you are making bread as this will make the scone hard after baking.
Makes 10 pinwheels.
[Ingredients]
Scone Dough:
2 cups (300g) plain flour
1 tablespoon baking powder
¼ teaspoon salt
40g caster sugar
40g butter, cubed
1 egg
½ cup – ¾ cup milk, adjust as necessary
Cinnamon Sugar Filling (mix together):
75g caster sugar
1 teaspoon ground cinnamon
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 220°C. Sift together plain flour, baking powder, salt and caster sugar into a mixing bowl.
2. Rub cubed butter into the flour mixture until it resembles fine breadcrumbs. Add in lightly beaten egg and half of the milk. Mix in then gradually add in just enough of the remaining milk until a soft and very slightly sticky dough is formed.
3. Pat the dough together and knead softly a few times until smooth on a lightly floured surface. (Try to knead the dough as little as you can.)
4. Roll the dough out with a rolling pin to about 1cm thick. Scatter evenly with the Cinnamon Sugar. Roll the dough up Swiss-roll style. Cut into ten equal pieces.
5. Place the pinwheels cut-side up on a lightly greased baking sheet, spacing them quite close together.
6. Bake for about 20 minutes. If the pinwheels start to colour too much after 15 minutes, turn the oven temperature own to 180°C for the last five minutes of baking. Serve hot or warm.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
posted by SeaDragon @ 10.6.07
4 Comments:
My husband loves this. Sometimes for different variation, I put some meat filling instead of the sweet filling. Easy substitute for lazy dinner or my son's lunch box.
Flower,
Oooh, that sounds so delicious! Got to try the savoury ones one of this day!
Mmmm, this sounds great, I love cinnamon rolls, and especially if you said that it's easier to make :-). Will certainly aim to try out your recipe after the summer hols. Thanks for sharing!
Beau Lotus,
You're welcome. They will taste like scones but still very good nevertheless :)
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