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750g self-raising flour
250g grated cheese
½ tsp salt
120g basil pesto
120g feta cheese crumbled
300g grated cheese
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.
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