Prep Time: 20 minutes
Cooking Time: 30 minutes
Serves: Makes: 15
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Pesto pinwheel scones and bacon and sundried tomato jamblog-3blog
These cheesy pesto pinwheel scones are simply divine served with my homemade sundried tomato and bacon jam. If you are the mood to bake today, do yourself a favour and bake this. Easy, simple and damn delicious! This jam is a keeper, serve it on a cheese board, enjoy in a toasted cheese sarmie and take your burgers or boerie rolls to the next level with a good dollop of this stuff. YUM!

Cheese & Pesto Pinwheel Scones with Sundried Tomato & Bacon Jam

Makes: +- 15 pinwheels

Ingredients
2 c (500 ml) cake flour
3 T (45 ml) castor sugar
1 T (15 ml) baking powder
1 t (5 ml) salt
1 t (5 ml) dried mixed herbs
½  t (2.5 ml) cayenne pepper
125 g cold butter, cut into blocks
½ c (125 ml) plain yoghurt or buttermilk
3 T (45 ml) water
1 large egg

Filling:
+- 125 g Pesto Princess Basil Pesto
1 ½ c (375 ml) grated cheddar cheese
1 egg, beaten

Method:
Preheat the oven to 190°C.
Sift the flour, sugar, baking powder and salt together in a bowl. Add the mixed herbs and pepper.
Place flour mixture into a food processor together with the cold blocks of butter. Blitz until it resembles fine breadcrumbs.
Mix the yoghurt, water and egg and pour through the funnel of the food processor. Blitz until the mixture just comes together to form a soft dough.
With floured hands, place the dough onto a floured surface. Gently roll out into a rectangular shape about 1.5 cm in thickness.
Spread the pesto onto the rolled out dough and top with cheese. Make sure the filling is evenly dispersed.
Roll the dough tightly to form one long sausage shape. Carefully slice into about 15 pinwheels.
Place pinwheels touching one another onto a baking paper lined baking tray. Brush with beaten egg.
Bake for +- 25 minutes or until golden brown.
Serve immediately. Break apart and spread generously with Sundried Tomato & Bacon Jam.

Sundried Tomato & Bacon Jam

Makes +- 250 ml

Ingredients
125 g sundried tomatoes
1 ½ c (375 ml) hot prepared chicken stock
125 g finely diced streaky bacon
½ t (2.5 ml) smoked paprika
½ t (2.5 ml) dried thyme
¾ c (185 ml) brown sugar

Method
In a medium bowl, soak the sundried tomatoes in the hot stock for 15 minutes.
In a small saucepan, fry the bacon until crispy. Add the soaked tomatoes together with the soaking stock, thyme and sugar. Stir over a low heat until sugar dissolved then cover and simmer gently for 15 minutes. Remove lid and simmer for another 15 -20 minutes or until the mixture is reduced, sticky and syrupy.  Spoon into an airtight sterilized jar.  This can be refrigerated for up 2 weeks.

This recipe featured on SABC 3’s Afternoon Express Show 

About The Author

Food consultant, recipe developer and stylist.

4 Responses

  1. Tracey

    Made this for the office today and it was a huge hit! I was a bit skeptical about the bacon and tomato jam, but WOW! what flavour! I will most definitely be making this again. And will always keep some of the jam in the fridge for snacks and cheeseboards.

    Reply

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