Cafe Albany’s basil and feta pinwheel scone

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Life & Style Food & Wine Food & Wine

PHOTO: PETER MCINTOSH

PHOTO: PETER MCINTOSH

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Makes 9

Scone mix

750g self-raising flour

250g grated cheese

½ tsp salt

600ml milk

Filling

120g basil pesto

120g feta cheese crumbled

300g grated cheese

Method

Mix scone mix together by hand until all incorporated — do not overmix.

Flour bench and press dough into a rectangle, using rolling pin. Roll out evenly to roughly 5mm thickness.

Spread basil pesto evenly over dough. Sprinkle with crumbled feta and then the grated cheese.

Roll up tightly and cut into a pinwheel about 5cm thick. Gently flatten the top slightly with the palm of your hand. Place on a baking tray. Bake at 150degC for 25-30 minutes.

Note: This recipe has been reduced from commercial quantities.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥐Scone

Cuisine🇺🇸American

Occasions🥐Brunch🫖Tea Time

Season🔁Year-round

DifficultyEasy ⏰ 30m

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