Cafe Albany’s basil and feta pinwheel scone

PHOTO: PETER MCINTOSH
PHOTO: PETER MCINTOSH
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 9

Scone mix

750g self-raising flour

250g grated cheese

½ tsp salt

600ml milk

Filling

120g basil pesto

120g feta cheese crumbled

300g grated cheese

Method

Mix scone mix together by hand until all incorporated — do not overmix.

Flour bench and press dough into a rectangle, using rolling pin. Roll out evenly to roughly 5mm thickness.

Spread basil pesto evenly over dough. Sprinkle with crumbled feta and then the grated cheese.

Roll up tightly and cut into a pinwheel about 5cm thick. Gently flatten the top slightly with the palm of your hand. Place on a baking tray. Bake at 150degC for 25-30 minutes.

Note: This recipe has been reduced from commercial quantities.

- Provided by Cafe Albany, Dunedin chef Riki Young. Requested by Olivia Mendonca, of Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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