Vegetable pinwheel scones
A healthy pinwheel scone recipe, perfect for the lunchbox. We've added vegetables like corn and tomato to these scones to give them a healthy kick.
SERVES12
TIME TO MAKE45 - 1 hour
MEAL TYPESnacks
TIME TO MAKE45 - 1 hour
MEAL TYPESnacks
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Method
- Heat oven to 220°C.
- Sift together the dry ingredients.
- 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.
- Roll the dough out into an approximately 30cm square.
- Spread the pesto over the dough and sprinkle over the corn and tomato.
- Roll the dough with fillings into a sausage shape.
- Cut the roll into approximately 2cm rounds.
- Place on a baking tray (laying on their sides) and brush the tops with a little milk.
- Bake in oven for 15 minutes or until browned and cooked through.
- 1 cupwholemeal flour
- 1 cupplain flour
- 1 tspbaking powder
- 1 tspbaking soda
- 6 tbspolive oil
- 1/2 cupunsweetened yoghurt
- 1/3 cupreduced fat milk
- 4 tbsppesto
- 1 cupcorn kernels
- 1/2 cuptomato, diced
Per serve
- Energy712kJ
- Total Fat9.8g
- Saturated Fat1.6g
- Total Carbohydrate20.4g
- Sugars2.2g
- Dietary Fibre2.2g
- Protein4.0g
- Sodium168mg
Method
- Heat oven to 220°C.
- Sift together the dry ingredients.
- 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.
- Roll the dough out into an approximately 30cm square.
- Spread the pesto over the dough and sprinkle over the corn and tomato.
- Roll the dough with fillings into a sausage shape.
- Cut the roll into approximately 2cm rounds.
- Place on a baking tray (laying on their sides) and brush the tops with a little milk.
- Bake in oven for 15 minutes or until browned and cooked through.
Ingredients
- 1 cupwholemeal flour
- 1 cupplain flour
- 1 tspbaking powder
- 1 tspbaking soda
- 6 tbspolive oil
- 1/2 cupunsweetened yoghurt
- 1/3 cupreduced fat milk
- 4 tbsppesto
- 1 cupcorn kernels
- 1/2 cuptomato, diced
Ingredients
- 1 cupwholemeal flour
- 1 cupplain flour
- 1 tspbaking powder
- 1 tspbaking soda
- 6 tbspolive oil
- 1/2 cupunsweetened yoghurt
- 1/3 cupreduced fat milk
- 4 tbsppesto
- 1 cupcorn kernels
- 1/2 cuptomato, diced
Nutrition Facts
Per serve
- Energy712kJ
- Total Fat9.8g
- Saturated Fat1.6g
- Total Carbohydrate20.4g
- Sugars2.2g
- Dietary Fibre2.2g
- Protein4.0g
- Sodium168mg
Method
- Heat oven to 220°C.
- Sift together the dry ingredients.
- 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.
- Roll the dough out into an approximately 30cm square.
- Spread the pesto over the dough and sprinkle over the corn and tomato.
- Roll the dough with fillings into a sausage shape.
- Cut the roll into approximately 2cm rounds.
- Place on a baking tray (laying on their sides) and brush the tops with a little milk.
- Bake in oven for 15 minutes or until browned and cooked through.
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