Citrus Pinwheel Scones by Rhiannon Daymond-King
Muffins and Scones
Why this recipe is special:
These scones are a great treat for lunch, morning or afternoon tea! Straight out of the oven, or packed away in a picnic.
Serves: 4
Ingredients:
Scone Base:
1 1/2 Cups Flour
4 teaspoons Hansells baking powder
1/2 cup white or caster sugar
2 Tablespoons margarine
2/3 cup milk
Filling:
Zest and juice of 3 medium sized citrus fruiits - e.g. 1 lime, 1 lemon, 1 orange
1 cup of coconut
1 teaspoon of cornflour
Optional Glazing:
Juice of 1-2 citrus fruits
1/4 cup icing sugar
Method:
Turn your oven (on Bake setting, if appropriate) to 190°C.
Sift the flour, baking powder, and sugar together in a large mixing bowl.
Rub in the margarine till crumbly. Make a well, pour in milk, and mix quickly with a butter knife. Roll scone base out on a floured board to about 5mm thickness.
Grate the citrus zest into a small bowl. Add the juice. Add the coconut and cornflour and mix thouroughly - it should turn into a paste.
Spread the filling over the scone base, wet the top edge with a drop of water or milk, and roll into a log. Cut the log into slices about an inch thick and lay flat on a foil-covered baking tray.
If using the glaze, mix the icing sugar with the citrus juice and brush on the tops of the scones.
Bake at 190°C for 15-20 minutes. The scone base should be golden brown. If time is short, use Fan Bake for about 10 minutes.
This recipe uses margarine, but you could equally use softened butter.
Because different citrus fruits are available all year round, try it with different ones. I personally like lime and orange. If they produce more juice than usual you may need to add a bit more cornflour to the filling.
