PINWHEEL SCONES FOR SCHOOL HOLIDAYS
Scones fit aptly into any meal of the day, particularly during school holidays when between-meal snacks are needed. Hot scones can be served for breakfast or morning tea, on the afternoon tea tray, to accompany lunch, to top a casserole or to stuff for supper.
The knack of making light scones is a skill well worth while acquiring, as they can be adapted in so many ways. Pinwheel scones, for instance, may be savoury with cheese, or sweet with caramel. Ingredients: 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 2oz butter About 5 cup milk Melted butter 1 cup grated cheese Paprika Method: Sift flour, baking powder into a bowl and rub in butter. Cut in just sufficient milk to bind to a firm dough. Turn out onto a floured board and roll out to a rectangle about one-eighth of an inch thick. Brush over with melted butter. Sprinkle with grated cheese and paprika. Roll up and cut into lengths about one inch long. Place flat on baking sheet and bake in a hot oven—42s degrees—about 15 minutes.
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https://paperspast.natlib.govt.nz/newspapers/CHP19610517.2.7.4
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Press, Volume C, Issue 29515, 17 May 1961, Page 3
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185PINWHEEL SCONES FOR SCHOOL HOLIDAYS Press, Volume C, Issue 29515, 17 May 1961, Page 3
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