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Cheesy Pesto Scone Pinwheel

Scones with bacon jam

Cheesy Pesto Scone Pinwheels
with Sundried Tomato & Bacon Jam

Ingredients for scones:
2 c (500 ml) cake flour
3 T (45 ml) castor sugar
1 T (15 ml) baking powder
1 t (5 ml) salt
1 t (5 ml) dried mixed herbs
½  t (2.5 ml) cayenne pepper
125 g cold butter, cut into blocks
½ c (125 ml) plain yoghurt or buttermilk
3 T (45 ml) water
1 large egg

For the filling:
+- 125 g ready-made basil pesto1
½ c (375 ml) grated cheddar cheese
1 egg, beaten

For the sundried tomato and bacon jam:
125 g sundried tomatoes
1 ½ c (375 ml) hot prepared chicken stock
125 g finely diced streaky bacon
½ t (2.5 ml) smoked paprika
½ t (2.5 ml) dried thyme
¾ c (185 ml) brown sugar

Method:

For scones: Preheat the oven to 190°C. Sift the flour, sugar, baking powder and salt together in a bowl. Add the mixed herbs and pepper. Place flour mixture into a food processor together with the cold blocks of butter. Blitz until it resembles fine breadcrumbs.Mix the yoghurt, water and egg and pour through the funnel of the food processor. Blitz until the mixture just comes together to form a soft dough.With floured hands, place the dough onto a floured surface. Gently roll out into a rectangular shape about 1.5 cm in thickness. Spread the pesto onto the rolled out dough and top with cheese. Make sure the filling is evenly dispersed. Roll the dough tightly to form one long sausage shape. Carefully slice into about 16 pinwheels.Place pinwheels touching one another onto a baking paper lined baking tray. Brush with beaten egg.Bake for +- 25 minutes or until golden brown.Serve immediately. Break apart and spread generously with Sundried Tomato & Bacon Jam.

For the sundried tomato and bacon jam:
In a medium bowl, soak the sundried tomatoes in the hot stock for 15 minutes.In a small saucepan, fry the chorizo crumbs until crispy. Add the soaked tomatoes together with the soaking stock, thyme and sugar. Stir over a low heat until sugar dissolved then cover and simmer gently for 15 minutes. Remove lid and simmer for another 15 -20 minutes or until the mixture is reduced, sticky and syrupy.  Spoon into an airtight sterilized jar. 

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