Vegetable pinwheel scones

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Serves: 12

Category: Breads, Scones and Pikelets

Ingredients

  • 1 cup plain wholemeal flour
  • 1 cup plain white flour
  • 1 teaspoon bicarb soda
  • 1 teaspoon baking powder
  • 6 teaspoon olive oil
  • ½ cup reduced fat natural yoghurt
  • ⅓ cup reduced fat milk
  • 4 teaspoons basil pesto (see the WASCA
  • website for a nut free version)
  • 1 cup corn kernels, drained
  • ½ cup diced tomato
  • 2 tablespoons extra reduced fat milk

Method

  1. Preheat oven to 180°C, line a baking tray with greaseproof paper
  2. Sift dry ingredients into a large bowl
  3. Gently mix olive oil, yoghurt and milk into dry ingredients until just combined. Be careful not to mix to much or the dough will become stiff and make tough scones
  4. Roll dough out to a 30cm square on a floured board
  5. Spread pesto over dough, sprinkle over corn and tomato
  6. Roll dough into a sausage shape
  7. Cut roll into 2cm rounds, place on a baking tray (laying on their sides), brush tops with milk
  8. Bake for 15 minutes or until browned and cooked through.

Nutrition information panel

Nutrient Per Serve Per 100g
Energy 560kJ 773kJ
Protin 4.3g 5.95g
Total fat 3.7g 5.12g
Saturated fat 0.7g .95g
Carbohydrate 19.5g 27g
Sugars 2.2g 3.14g
Dietary Fibre 2.1g 2.9g
Sodium 170mg 235mg

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