Adapted from Belinda Jeffery's Mix & Bake, these jam filled pinwheel scones are delightfully crusty on top and soft and gooey in the middle. All you need is a cup of fresh cream!
80g(1/4cups)cold salted buttercut into small cubes
180ml(3/4cups)milk
1egg yolk
2teaspoonsmilk
60g(1/4cups)unsalted butterat room temperature
80g(1/4cups)strawberry jam
8strawberriesfinely diced
Instructions
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.