The Breeze Wellington's, Steve Joll is no stranger to baking, he even has a book about it... Blokes Who Bake. That's why as soon as I saw this recipe, I knew that it was going to be a goodie! These pinwheels are guaranteed to turn out perfectly each and every time!
2 cups flour (plus extra to spray around the rolling board)
4 t/spoons baking powder
50-60g butter chopped into small pieces
1 t/spoon salt
2 tablespoons sugar
3/4 cup of milk
1/3 cup packed Brown sugar
1 tablespoon Cinnamon
½ cup sultanas
Sift flour and baking powder into bowl. Add butter – cut into smallish pieces. Get your fingers into the bowl and mix through, stopping as soon as the butter bits are about the size of lentils. The texture should be like coarse cornmeal.
Add almost all the milk at once, keeping a little aside in case. It should look almost too damp to handle. If it looks drier add the remaining milk (and then quite possibly some more. Stir it through until you have a nice soft lump of dough. It should look ‘grabable’.
Tip the dough onto a floured board or bench. Knead and fold 8 – 10 times, sprinkling flour as required.
Then roll out to a square about 12 inches by 12 inches (30 x 30 cms).
Melt 60-70g butter and spread over the rolled out dough.
In a separate bowl mix the brown sugar, cinnamon and sultanas. Sprinkle it out over the scone dough – leaving 1cm at each edge.
Roll carefully, seal the edge and slice about 1 inch (2 cm) thick pieces. Place flat on a baking tray (lined with grease-proof/baking paper)
Bake at 200 degrees in fan oven for about 10 mins or in a conventional oven for about 15 mins until golden
Cool a little and eat.