Spinach & Feta Pinwheel Scones
These scrumptious scones come together in a flash and are green enough to make you feel good. They are super easy and fun to make with kids.
makes 12 scones
3 1/2 cups self-raising flour, plus extra for dusing
1 1/4 tsp salt
1 cup cream
1 cup soda water
3/4 cup grated cheese, tasty/cheddar
600g spinach leaves, trimmed, washed, or 500g frozen spinach, thawed
200g feta cheese
1/2 tsp freshly grated nutmeg
1/2 tsp salt
freshly ground black pepper
If using fresh spinach, drop into a pot of boiling water to wilt. Drain at once, then rinse under cold water to cool.
Firmly squeeze between your hands to remove as much moisture as possible.
If using frozen thawed spinach, squeeze out as much moisture as possible before using.
Finely chop the spinach and place in a mixing bowl. Crumble in the feta, add nutmeg, and season with salt and pepper.
Mix to combine evenly. Put this filling to one side.
To make the dough, place flour and salt in a bowl and mix to combine.
Make a well in the middle and pour in the cream and soda. Gently combine with a large spoon or knife and mix just until all the flour is incorporated. Don't over-mix.
The dough should be soft and sticky.
BAKING THE SCONES
Preheat your oven to 180ºC/350ºF fanbake and line a baking tray with baking paper.
Cut another piece of baking paper that is at least 40cm x 30cm/16in x 12in. Lightly sprinkle with flour.
Place the dough on top of the floured paper, dust with flour, and turn to coat.
Press out into a rough rectangle using lightly floured hands (it will be very soft and sticky—this is what makes these scones so light and tender).
Then roll out to a 40cm x 30cm/16in x 12in rectangle. Arrange the dough so the long side is facing you.
Evenly sprinkle the spinach filling over the dough, leaving a small rim at the top of the edge furthest away from you.
Starting at the edge nearest you, firmly roll up the dough into a log shape with the joined edge facing down on the tray.
Use a sharp, heavy knife to cut the log into 12 even slices, dipping the knife in flour between each cut to stop the dough from sticking.
Carefully transfer each scone onto your prepared tray—the dough will flatten out as you cut it but can be easily reshaped into rounds on the tray.
Leave some space between them to allow for rising as they will more than double in size. Sprinkle tops with the grated cheese.
Bake scones until they are golden and cooked through (20 minutes). Serve warm.
These are best eaten the day they are made. If not serving scones on the same day, freeze any leftovers once they are cool. Reheat to serve.