Scrolls Or Pinwheels – fill with what you like.

This blog started as a place to put recipes that I had found on the net or had on my head. That way I had them written own when I had special moments of blankness.. I have halved it previously and it works well. I have also stuffed it with veg, made into pizza scrolls, put chutney and cheese in them. Just in case you are pondering what scrolls are, they are also called pinwheels. They are a bread/scone mix rolled with a filling. The original is for Vegemite and Cheese Scrolls. I will have to make some to take a photo, hard life .


  • Servings: 6
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2 1/4 cups (250g) Self-raising flour

40g cold butter, chopped

Salt & pepper to taste

1/2 milk (may need more)

1 cup (250ml) milk Vegemite to taste

1/2 cup (55g) grated cheese

Directions Preheat oven to 200 degrees C.

Grease a medium sized biscuit tray.

Put flour, butter and seasoning in a food processor  ( or rub the butter into the flour with your fingers)  until mixture resembles fresh bread crumbs.

Pulse milk in and run until a ball forms.

Tip dough out onto a lightly floured bench top and roll into a 30 x 45cm rectangle. Spread generously with Vegemite and top with the grated cheese.

Roll in to a log shape and cut into 2cm slices and place side by side onto a greased or lined oven tray.

Bake for 15-18 minutes, or until golden. Serve warm or at room temperature.

The easiest Cheese Scone recipe in the world

I have adapted this recipe from Sophie Gray, when I say adapted I mean that I don’t measure but just use enough mixture. I often make me and Miss a scone each if the oven is going on. So here you go-
Self raising flour
Grated cheese
enough milk to form a dough
Use equal amounts of SR flour and grated cheese
Stir in the milk until you have a dough -I use a fork for this
Splodge the mix on a greased tin and top with a little cheese
Cook for around 15 minutes at around 180 or whatever you are putting the oven on at.
For the ones in the photo I plopped Miss a scone out first and the added Dijion mustard to the remaining mixture- yum.