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Pecan and Maple Pinwheel Scones
Pecan and Maple Pinwheel Scones

Pecan and Maple Pinwheel Scones

15 mins
18 mins

We had plenty of happy taste testers when we experimented with this scone recipe! With the syrupy topping, they are sticky, sweet and delicious.

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  • Ingredients
  • Method


  • 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

Chelsea Products in Recipe

Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
Icing Sugar

Icing Sugar

Icing sugar can also be...
Raw Sugar

Raw Sugar

This natural granulated...

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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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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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