Cinnamon Pinwheel Scones

Add a little fun to your next afternoon tea with these classic pinwheel scones.

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Prep Time: 40 mins Servings: 10
  • 500g Edmonds Classic Scone Mix

    1¼ -½ cup cold water, approximately


    melted butter

    3 Tbsp brown sugar

    1 tsp ground cinnamon

  • 1. Preheat oven to 220°C conventional or 200°C fan-forced.  Lightly grease an oven tray.

  • 2. Place all scone mix and water into a medium mixing bowl.  Mix with a wooden spoon to form a soft dough.  

  • 3. Roll dough out into a large rectangle about 5mm thick.  Brush melted butter over the rolled dough. Sprinkle sugar mix over dough. Try adding a grated apple to the sugar mix. 

  • 4. Roll the dough up towards you to form a long log.

  • 5. Cut log into 10 equal pieces and arrange these, spiral side up and just touching one another, on the prepared baking tray. Brush the surface of each scone with a little milk.

  • 6. Bake for 20 minutes or until golden brown.  Turn out onto a wire rack to cool completely.  

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