Margaret’s Pinwheel scones

A favourite and often requested recipe, and one very dear to our hearts.

Dry ingredients:

2 cup self-raising flour

2 Tblspn castor sugar

Pinch of salt

Wet ingredients:

60gm butter

¾ cup milk

1 whole egg size

1Tblsn sour cream

Caramel paste:

80gm butter

80gm brown sugar

1Tblspn Chopped walnuts

2 Tblspn Sultanas

1 Tblspn Diced apricots

Soften 80gm Butter and 80gm Brown sugar, mix well to form a spreadable paste.

Place flour salt and sugar in a mixing bowl. Melt the 60gm butter and beat in a bowl with the sour cream, milk, egg.

Mix wet ingredients into dry ingredients, mix gently until dough is formed. Roll out into a rectangle approximately 8-10mm thick.

Spread the soften butter and brown sugar mix over the dough.

Sprinkle the nuts and fruit over the dough.

Roll into a log and cut to desired size and length. // Place into well greased muffin tins and bake for 20 minutes at 160 Deg C.

Check the pinwheels are cooked, using a skewer.

Allow to cool for a few minutes, remove and place on cooling rack to cool further.

Finish with a dusting of icing sugar.

(Makes 6-8 portions).