Inspired by swirly cinnamon buns, these sticky pinwheel jam scones are baked in a tray and are the most delicious treat for a special breakfast or brunch. Buttery, sweet and so easy to make. Try my recipe today!
What are Pinwheel Jam Scones?
Pinwheel is a term used to label a baked treat in which the dough has been rolled out, filled and then rolled back into a log to create a swirly pattern. Slightly different from traditional scones, these pinwheel jam scones are made by rolling out the scone dough and spreading it with a jam mixture. You roll it back up into a log and cut thick scones out, arrange neatly on a tray and bake them.
As the scones bake, the jam oozes out from the middle and renders the bottom of the scones soft, oozy and sticky while the top gets golden and crunchy. These pillow-soft, jam scones are perfect for eating with your fingers, warm from the oven. They taste amazing and long after they are gone, you will be still licking your fingers. These are perfect sticky finger scones and are made to share.
When the boys were little, we used to call these Roly Poly Scones, after the famous British Jam Roly Poly pudding.
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Pinwheel Jam Scones
- 300 g (2 cups) self-raising flour
- 1 tablespoon raw sugar
- 80 g (1/4 cups) cold salted butter, cut into small cubes
- 180 ml (3/4 cups) milk
- 1 egg yolk
- 2 teaspoons milk
- 60 g (1/4 cups) unsalted butter, at room temperature
- 80 g (1/4 cups) strawberry jam
- 8 strawberries, finely diced
- Preheat oven to 200°C (400°F).
- Put the sugar and flour in a food processor and whiz to combine. Add butter (80g cold butter). Whiz until mixture resembles breadcrumbs. This step can also be done without a food processor by mixing sugar, flour and butter in a bowl with your fingertips until the mixture resembles breadcrumbs.
- Pour in the milk and mix it lightly with a fork. Add more milk if mixture is dry. You need enough to make a soft, light and flaky dough.
- Turn the dough out onto a floured work surface. Knead it gently with floured hands until smooth for about 2 to 3 minutes. Roll the dough out or stretch/pat it in a roughly shaped rectangle about 30cm x 20cm and 1cm in thickness.
- Put butter (60g) and jam in a food processor and mix until they are well combined. Stir through the diced strawberries. Spread this jam butter mixture evenly over the dough. Starting at the longer side nearest you, roll the dough up like a jam roll. Gently press the seam on the roll so that the roll doesn't open up.
- Use a sharp, serrated, lightly floured knife to gently cut 3cm thick slices from the roll. Line a rimmed baking sheet with baking paper. Arrange the scone slices, seam side down on the baking sheet. Leave a gap between the scones to allow them to spread during baking. (If time permits, chill the scones for an hour before baking)
- Glaze the scones with the egg mixture and bake for 15 to 20 minutes until golden.
- Dust cooked scones with icing sugar and serve with fresh cream and fruit.