The Drunken Nanny Goat’s Cheese Pinwheel Scones and Tamarillo Chutney
Allyson Gofton created these savoury pinwheel scones, using two sensational, award-winning ingredients. Wairarapa artisan cheesemaker The Drunken Nanny won gold for fresh goat’s cheese at the 2018 Outstanding Food Producer Awards. For the Love of Tams’ tamarillo chutney won silver. Allyson says cooking the pinwheels in muffin tins mean they keep a neat shape. Winter 2018, Wairarapa Lifestyle magazine. For more of Allyson Gofton’s recipes, see here
Makes 12
Scone Dough
3 cups self-raising flour
75 grams butter, chilled
1 egg, beaten
1 ¼ cup milk
Filling
½ cup For the Love of Tams tamarillo chutney
125 gm Drunken Granny fresh goat’s cheese
50 gm blue cheese, crumbled (optional)
1. Preheat the oven to 200°C fan bake. Grease 12 muffin tins.
2. If you can, cut 12 small baking paper discs and place in the base of each muffin tin.
3. Sift the flour and salt bowl. Grate the chilled butter or cut the butter into small cubes. Rub the butter into the flour until the mixture resembles breadcrumbs. Use a wooden spoon to make a well in the centre.
4. In a jug beat together the egg and milk. Pour into the well and stir with a knife or the handle of a wooden spoon and mix to a soft dough that’s firm enough to roll out. Turn the dough out onto a lightly floured bench and knead lightly into a ball.
5. Roll out to about 23cm x 35cm oblong. Brush a 1.5cm edge all the way around the dough with a little milk.
6. Dot the goat’s cheese over the dough and then with a warm knife or spatula, spread each dollop of goat’s cheese out a little to cover the scone dough with as evenly as possible. On top of the goat’s cheese, spread over the tamarillo chutney leaving the long sides 1.5cm edge free of the chutney, but not the shorter 23cm edges.
7. Roll up from the longer edge arranging the join underneath. Cut the dough into 12 even-sized rounds and place cut side-down in the greased muffin tins. Dot blue cheese on top, if using.
8. Bake in the preheated oven for 12-15 minutes or until well-risen and golden. Serve hot with extra goat’s cheese and tamarillo chutney. Delicious.
Scone Dough Tips
Make the scone dough a little firmer for pinwheels as it will be easier to roll the dough up to enclose the filling.
Use a light touch. Over-mixing or kneading makes the cooked scones tough.
Scones will rise best and be light in texture if placed into a hot, preheated oven. Make sure the oven is to temperature before putting the scones in, lest they be dense when cooked.
If the scones have browned a little too much, once cooked, remove from the oven and cover with a tea-towel to steam which will soften any crisp brown edges.
