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Cooking utensil: baking tray lined with baking paper
Preparation time: 25 minutes
Cooking time: 15-20 minutes
Oven temperature: 200 degrees C, reduced to 180 degrees C
2 Tbs butter
2 cups (300g) self raising flour
1 cup (250 ml) milk
Ingredients for filling
1/4 cup tomato salsa
Choose from the following toppings:
Ham, capsicum, grated cheese, chopped herbs, mushrooms
1. Set oven temperature to 200 degrees C and line baking tray with baking paper.
2. Rub butter into flour using fingertips until mixture looks like breadcrumbs
3. Make a well in the middle of the dough, and then pour in most of the milk. Use a butter knife to ‘cut into’ the dough until the mixture forms a ball.
4. If the mixture is a little dry, add the remainder of the milk.
5. Remove the dough from the bowl and place onto a lightly floured bench. Be sure not to over handle the dough otherwise your pinwheels will be small and tough instead of light and fluffy.
6. Pat out into a rectangle and try and keep this shape when you roll out the dough. Roll out using a well-floured rolling pin until it is no less than two centimeters.
7. Spread salsa mixture onto dough and then add toppings leaving the last two centimetres away from you (to prevent filling oozing out from the dough when you roll it up).
8. Roll up carefully and then cut dough into 10-12 even sized pieces.
9. Place each pinwheel onto baking tray and bake at 200 degrees C for 10 minutes and then reduce temperature to 180 degrees C and bake for a further 5-10 minutes or until golden brown.

You can use the dough mixture to make savoury or sweet scones. For sweet scones, use dough as instructed. To make savoury cheese scones, add 1 Tb shredded cheese to the flour mixture and before the milk is added.