Recipes

Vegetable pinwheel scones

A healthy scone to pop into the lunchbox.

Vegetable pinwheel scones

Method

  1. Heat oven to 220°C.
  2. Sift together the dry ingredients.
  3. Gently mix in the olive oil, yoghurt and milk with the dry ingredients until just combined.  Be careful not to knead too much or the dough will become stiff and make tough scones.
  4. Roll the dough out into an approximately 30cm square.
  5. Spread the pesto over the dough and sprinkle over the corn and tomato.
  6. Roll the dough with fillings into a sausage shape.
  7. Cut the roll into approximately 2cm rounds.
  8. Place on a baking tray (laying on their sides) and brush the tops with a little milk.
  9. Bake in oven for 15 minutes or until browned and cooked through.

$0.50 per serve as at Dec 2016

Note

Children can choke on food at any age but the risk is higher in children under 5 years. Refer to the Ministry of Health Guidelines to find out more. Search ‘food and choking' at health.govt.nz

Vegetable pinwheel scones

To serve

To serve: 12

You need

  • 1 cup wholemeal flour
  • 1 cup white flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 6 Tbsp olive oil
  • ½ cup unsweetened yoghurt
  • ⅓ cup reduced fat milk
  • 4 Tbsp pesto
  • 1 cup corn kernels
  • ½ cup diced tomato

Method

  1. Heat oven to 220°C.
  2. Sift together the dry ingredients.
  3. Gently mix in the olive oil, yoghurt and milk with the dry ingredients until just combined.  Be careful not to knead too much or the dough will become stiff and make tough scones.
  4. Roll the dough out into an approximately 30cm square.
  5. Spread the pesto over the dough and sprinkle over the corn and tomato.
  6. Roll the dough with fillings into a sausage shape.
  7. Cut the roll into approximately 2cm rounds.
  8. Place on a baking tray (laying on their sides) and brush the tops with a little milk.
  9. Bake in oven for 15 minutes or until browned and cooked through.

$0.50 per serve as at Dec 2016

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