Cooking Corner

Savoury pinwheel scones
Ingredients
3 cups self raising flour
½ teaspoon salt
50gr butter
½ cup grated tasty cheese
1 ½ cups milk
250gr cream cheese
1 tbsp capers chopped
1 cup rocket chopped
1 x 200gr can smoked salmon (drained)
Method
Preheat oven to 210 degrees
Grease and line a baking tray
Rub butter in to bowl of flour and salt until the mixture resembles breadcrumbs.
Stir in cheese and enough milk to make a firm, moist dough.
Turn out dough on to a floured surface and roll to form a 25cm square.
Mix cream cheese and capers in a bowl beating until soft then spread over the dough.
Sprinkle over the rocket and add salmon then roll to form a log.
Cut into five rounds and arrange in a circle on the baking tray.
Bake in the pre- heated oven for 20 – 25 minutes.