Friday, 7 October 2011

Cinnamon Pinwheel Scones

Its wonderful having a baker in the family.  Ella asked to look at my old Home Economics recipe books the other day, circa 1979 no less.  Gosh Mrs Henderson was a great cooking and sewing teacher.  She was so patient and kind and had a great tolerance level and sense of humour.  The recipes are great because they are designed for beginners, ensure success and use small amounts of ingredients.  I can still remember the very first recipe I ever made in that first class - toasted cheese rolls.  I felt fuelled with confidence in my achievement.

Ella doubled the recipe because, well one scone each is not enough.  They are deliciously sweet and cinnamony and are best eaten warm with lots of butter.  Here is the doubled recipe:

2 C flour ( we used gluten free)                                      
1/2 t salt
4t baking powder
2 T butter
1 C milk
Sift dry ingredients into large bowl.  Rub in butter with finger tips.  Add milk quickly mixing to a light stiff dough using a knife.  Roll out thinly into rectangle.  Brush dough with 2T melted butter                   
4T brown sugar                     }mix together in a cup and sprinkle on dough.
2 t cinnamon 1/8 t salt            }
Dampen one long edge with water and roll up tightly from opposite edge.  Cut into 25mm slices and lay flat on greased tray.  Bake at 220C 10-15 min.  Make approx one doz.

 If you wait until they're cold before you eat one, there won't be any left, so get in quick!



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