Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo by Pam Jones.
The Kitchen Bannockburn's pinwheel scone
Ingredients
4 cups self-raising flour
160g butter, grated
1 to 1½ cups milk
½ cup brown sugar
2 tsp cinnamon
1 cup diced and cooked apple (tinned is good)
Icing
100g cream cheese
50g butter
1½ cups icing sugar
Method
Rub butter into flour and add enough of the milk to make a soft dough.
Transfer dough to a dusted bench and roll out to a rectangle, just under 1.5cm thick.
Sprinkle with a mixture of the brown sugar and cinnamon, and then top with the apple.
Roll and cut into pinwheels about 2.5cm to 4cm thick.
Put in muffin or pie tins or on a tray and bake at 200degC for 20-30 minutes.
To make icing, beat cream cheese and butter together and add icing sugar, mixing until smooth.
Smooth over warm scones.
Requested by Cherelle Gibson, of Clyde.
Recipe supplied by The Kitchen Bannockburn.
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 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
