Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
- 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
Filling
- 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
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
56
What did you think of this recipe?
Shannon
came out very salty as the salt portion was way too much, so i'd recommend just a pinch of salt approx 1/4
1
Kirsten
This recipe is amazing!! And it's quick and easy!!
5
Charlotte
Delicious!
5
Louis
These pinwheel scones have been my greatest success serving hundreds.
5
Unknown
Awesome, highly recommend my mum and I loved it!
5
Tristan
Tasted great
5
Katie
Once you get the hang of it these are super quick and everyone loves them!
5
Caleb Barr
Super hard to cut and was way too hard to roll.
2
Arabella
Hey, I made this recipe today and it turned out you needed WAY more butter than said was needed but other than that the recipe was great and it tasted AMAZING!
4
Jillian
Excellent, light and very yummy :)
5
Method
Dough
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)
Filling
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.
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.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
56
What did you think of this recipe?
Shannon
came out very salty as the salt portion was way too much, so i'd recommend just a pinch of salt approx 1/4
1
Kirsten
This recipe is amazing!! And it's quick and easy!!
5
Charlotte
Delicious!
5
Louis
These pinwheel scones have been my greatest success serving hundreds.
5
Unknown
Awesome, highly recommend my mum and I loved it!
5
Tristan
Tasted great
5
Katie
Once you get the hang of it these are super quick and everyone loves them!
5
Caleb Barr
Super hard to cut and was way too hard to roll.
2
Arabella
Hey, I made this recipe today and it turned out you needed WAY more butter than said was needed but other than that the recipe was great and it tasted AMAZING!
4
Jillian
Excellent, light and very yummy :)
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt