Pin-wheel Scones

These pin-wheel scones are an easier version of the yeast dough cinnamon buns, and have always been a favourite. Using the same basic mix as the standard scones, but filled with a mix of butter, sultanas, brown sugar and cinnamon they take a bit longer to prepare but are still pretty quick and easy. 

I make the dough a bit less sticky for these so that it's easier to roll out, and for the filling I don't measure the ingredients, just add things in until it looks about right

Quantity: 12

Prep time: about 20 minutes

Cook time: 12 - 15 minutes

Ingredients 

Quantity	Ingredient
3 c	Flour
5 tsp	Baking powder
pinch	Salt
75 gm	Butter (needs to be cold, straight from the fridge)
1 c	Milk
2 - 3 Tbsp	Cold water
2 Tbsp	Brown sugar
1 tsp	Ground cinnamon. Use a bit less if you want the dough less cinnamony

For the filling:

At least ¼ c brown sugar, a handful or 2 of sultanas, at least 1 Tbsp ground cinnamon. 

Method

1. Turn the oven on to 190°C, and line a baking tray with baking paper. These will ooze out some of the butter and sugar, so baking paper really makes the clean up easier. Plus you can peel the sugar off the paper when it's cool for a cook's sweet treat
2. Put the flour, salt and baking powder into a large bowl and mix together
3. Grate the butter into the flour mix, then rub together with your fingers to break it up a bit more. It should look a bit like coarse breadcrumbs and the odd bigger bit of butter is fine. The butter needs to be cold to do this so keep in the fridge until ready to add in
4. Stir in the brown sugar and cinnamon 
5. Add the milk and cold water and mix with a table knife (i.e. a knife you use to eat dinner with). Work reasonably quickly but don't over mix. Cutting through the dough with the knife can help. The dough should be nice and soft so add a little more water if it looks dry. You don't want it to be too sticky as it's harder to roll out, but too dry and the scones won't be as soft
6. Sprinkle some flour onto the bench and tip out the dough. Fold it over itself 2 times then gently pat out into a rectangle. 
7.  Roll the dough out into a rectangle about 30cm wide and 45cm long
8. Spread with softened butter, leaving about 1cm at one end bare. We'll use this to seal the roll at the end
9.  Sprinkle with sultanas until it looks about how you want it, then crumble over some brown sugar and sprinkle with cinnamon.It should be pretty well covered with sugar and enough cinnamon for a decent taste. At least a tablespoon of cinnamon. Probably more
10. Roll up the dough starting at the short end that isn't bare. Brush the bare strip with some water to help seal the roll, and tuck in any sultanas and sugar that falls out. You can also even up the dough a bit as you roll
11. Cut into 12 equal rings and place the slices cut side down on the tray
12. Bake at 190°C for 6 minutes, then turn the tray 180° and bake for another 6 minutes. Check if they look done, and if not turn the tray again and bake for another 2 - 3 more minutes. Remove from the oven and transfer the scones to a rack to cool