Ingredients

• 3 cups self-raising flour
• ½ tsp baking powder
• ½ tsp salt
• 60g Copha
• ½ cup grated cheese
• 1 egg, beaten
• 300ml soda water
• Plain flour for kneading and rolling

Filling    

• 3 tbsp tomato paste or pesto
• ¼ cup chopped bacon or salami
• ½ cup grated cheese
• extra cheese, for topping

Method

1. Pre-heat oven to 190^°C.
2. In a large bowl combine the self raising flour, baking powder and salt.
3. Grate the Copha over the flour. Rub the Copha into the flour until mixture resembles fine breadcrumbs. Stir the grated cheese through.
4. Make a well in the centre of the flour mixture and pour in ¾ of the soda water and the beaten egg. Mix to a firm but tacky dough, adding more soda water if required.
5. Turn dough out onto a lightly floured board and knead gently.
6. Roll dough out to a long rectangle 40cm x 20cm.
7. Spread the dough with the tomato paste or pesto, then top with the bacon and grated cheese. Roll dough up as per a sponge roll. Cut dough into thick even slices.
8. Place pinwheels close together in a lightly floured non-stick 24cm baking cake tin.
9. Sprinkle pinwheels with a little extra cheese and bake in the pre-heated oven at 190^°C for 12 -14 minutes.
10. Cool on a wire rack and serve warm.

Notes: This savoury scone dough can also be made into a quick and easy pizza.