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Pecan and Maple Pinwheel Scones

By Chelsea Sugar
Pecan and Maple Pinwheel Scones
  • 1 review

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 18 mins
  • Serves
Ingredients

    3 cups self-raising flour
    ¼ cup Chelsea Raw Sugar
    80g cold butter
    1 cup milk
    ¼ cup pecan nuts, chopped
    ¼ cup sultanas
    ½ cup Chelsea Soft Brown Sugar
    ½ tsp cinnamon
    ¼ cup Chelsea Maple Flavoured Syrup
    ¼ cup Chelsea Icing Sugar

Method

    Pre-heat the oven to 185°C. Grease or line a Texas muffin tin with paper cases.
    In a large bowl combine flour and sugar, grate over cold butter then mix with the fingertips until mixture resembles fine bread crumbs. Stir milk with a knife until mixture just forms a soft dough (add more milk if required). Turn out onto a lightly floured surface and roll into a rectangle approx. 20cm x 32cm.
    Combine the pecans, sultanas, sugar and cinnamon and sprinkle over the scone
    mixture, then roll up from the longest side to form a log. Cut into 6 rounds and place into tin, cut side down.
    Bake for 15-18 minutes until golden. Combine syrup and icing sugar and drizzle over scones while still hot.

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Reviews

Average Rating
41
(1 review)


image description

Just made these today, they came out nice however the tray we used was too small (cupcake tray), End result was after 18 minutes of baking they still were not cooked right through.... and I’m not sure why but they didn’t turn golden in colour however still very nice.

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