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Pinwheel Scones
Pinwheel Scones

Pinwheel Scones

10 mins
15 mins

Light Pinwheel Scones, with a buttery cinnamon fillings and sticky sweet drizzle.

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  • Ingredients
  • Method


  • 2 cups Edmonds Standard Grade Flour
  • 4 teaspoons Edmonds Baking Powder
  • 1 teaspoon salt
  • 2 Tablespoons Chelsea White Sugar
  • 60g butter
  • ¾ - 1 cup of Meadow Fresh Original Milk


  • 70-g butter, melted
  • ⅓ cup Chelsea Soft Brown Sugar - Packed
  • 1 Tablespoon Cinnamon

Glaze (Optional)

  • 1 cup Chelsea Icing Sugar
  • ½ teaspoon vanilla
  • 1-3 Tablespoons water

Chelsea Products in Recipe

Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
Icing Sugar

Icing Sugar

Icing sugar can also be...
White Sugar

White Sugar

The uniform size of the...

{has_more=true, offset=10, total=50, results=[{comment_text=Best pinwheel scone recipe I have tried, I’ve just added a bit more cinnamon into my filling as I like it a bit more intense, approved=true, user_name=Tegan, rating_new__1_5_=5, hs_createdate=1720256331747, id=13915240041}, {comment_text=love this recipe think its pretty easy to make, approved=true, user_name=johnn, rating_new__1_5_=5, hs_createdate=1716176735109, rating=100, id=13316215670}, {comment_text=Easy to do and just like the way I made it at school home economics course, approved=true, user_name=Sharon, rating_new__1_5_=5, hs_createdate=1702249884752, id=11175607641}, {comment_text=What a great recipe.. my kids love them. Easy and quick to make, taste delicious and are great treat for the lunchboxes., approved=true, user_name=Jess, rating_new__1_5_=5, hs_createdate=1702249884102, id=11175436383}, {comment_text=So yummy. Made for kids so omitted sugar from scone mix and substituted one cup of flour for spelt flour. Only sprinkled sugar and cinnamon so used about 2 T sugar total.Worked perfectly., approved=true, user_name=Rebekha, rating_new__1_5_=5, hs_createdate=1702249883712, id=11175343202}, {comment_text=Excellent, light and very yummy :), approved=true, user_name=Jillian, rating_new__1_5_=5, hs_createdate=1702249883513, id=11175466017}, {comment_text=Amazing! Taste so good. I added some grated apple with the filling. Will use this recipe again., approved=true, user_name=Anonymous, rating_new__1_5_=5, hs_createdate=1702249881678, id=11175653942}, {comment_text=Fab recipe, but to make them truly exceptional, try sprinkling currants over the cinnamon filling before rolling. Ideal accompaniment to coffee or tea for when friends drop by!, approved=true, user_name=Mer, rating_new__1_5_=5, hs_createdate=1702249879983, id=11175496047}, {comment_text=Great for a Monday in lockdown treat. Me and the girls loved them #ladyslunch, approved=true, user_name=Katie Berriman, rating_new__1_5_=4, hs_createdate=1702249879896, id=11175653919}, {comment_text=These Pinwheel Scones Are really nice!Thanks to my daughter who copied it and made her own. By the way, I wanted to say you have a great website for kids to learn how to cook. Thanks Again!, approved=true, user_name=Tanya, rating_new__1_5_=5, hs_createdate=1702249879287, id=11175662100}]}

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Preheat Oven to 200C. Line a Roasting Dish or Baking Tray with cooking spray and baking paper and set aside. Sift Edmonds Standard Grade Flour, Edmonds Baking Powder, salt and Chelsea White Sugar into a medium bowl. Add cold Tararua Butter - cut into smallish pieces. Using your fingers rub the Tararua Butter into the flour mixture until it resembles coarse breadcrumbs and no large bits of butter are there. Add almost all the Meadow Fresh Original Milk at once, keeping a little aside in case. It should be soft and sticky, if a little dry looking add the remaining Meadow Fresh Original Milk, stir in quickly, but be careful not to overstir (some say use a knife to "cut" in the milk).

Tip the dough onto a floured board or bench. Knead and fold 8 - 10 times, sprinkling flour as required.
Then roll out to a square about 30 x 30cm (12in)

Melt Tararua Butter in a small bowl.
Add to this the Chelsea Soft Brown Sugar and cinnamon and mix well. Using a pastry brush or knife spread the butter & sugar mixture over the dough, leaving a small edge all the way around (alternatively brush the Tararua Butter and add the combined sugar & cinnamon to it dry). Roll carefully and tightly, and seal the edge with a little of the left over mixture. Using a sharp knife slice the pinwheels between 1-2 cm thick and place in the prepared dish.

Bake for 10-15 minutes until golden brown and remove from the oven. While cooking prepare the glaze.

In a medium bowl, add the sifted Chelsea Icing Sugar and vanilla. Add water a small amount at a time stirring well until you have a smooth but drizzle-able consistency. Once the scones are removed from the oven, using a dessert spoon drizzle the glaze over the pinwheels back and forward until you have evenly covered them.

Serve still slightly warm.


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