Scones (book) Cranberry Pinwheels

http://www.pavlovabook.com

• By foodie User Genevieve
  More recipes by this foodie >
• Difficulty: Easy
• Course: Baking
• Serves: 6

Ingredients

170g dried cranberries
300mls water
200g flour
2 teaspoons baking powder
¼ teaspoon salt
50g caster sugar
200g thick Greek yoghurt
water
extra caster sugar for dusting

Method

Place the cranberries and water into a medium sized pot. Bring to the boil then turn down to a simmer. On a gentle heat, reduce the liquid until it has evaporated. Set aside and leave to cool to room temperature. Preheat the oven to 220°C. Line a baking tray with non-stick paper then set aside. In a medium sized mixing bowl, sift the flour, baking powder and salt. Add the sugar and yoghurt. Knead lightly into a dough – you may need to add a little water if the mix is too dry. Place the dough on a lightly floured surface. Roll out to a rectangle roughly 40cm x 25cm.

Place the dough on the bench so the 40cm length is horizontal. Sprinkle evenly with the cranberries. Brush the far edge lightly with water. Roll the dough up rolling from the front to the back. Press lightly to make sure the sticky edge secures the roll. Slice into 12 rounds. Place slices cut side up onto the baking tray. Sprinkle lightly with extra sugar and bake for 6-8 minutes until lightly browned and cooked through.

Recipe © Copyright Genevieve Knights 2010