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Life & Style Food & Wine Food & Wine
PHOTO: PETER MCINTOSH
PHOTO: PETER MCINTOSH
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
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.