Jalapeno & Apricot Mustard Pinwheel Scones



3 cups HG Flour
3 heaped tsp baking powder
½ tsp salt
75g butter
1 – 1 ½ cup milk
3 heaped spoons of Jalapeno & Apricot Mustard
1 Tbsp oil
1 medium onion – quartered & sliced
Large handful spinach - shredded
100g gruyere cheese


Heat oil in a pan over medium heat, add onions and cook until translucent, then add spinach, a pinch of salt & pepper. Toss until softened. Set aside to cool. Crumb dry ingredients & butter together. Add milk to create scone mixture. Roll mixture out to long rectangle shape. Spread mustard onto dough. Then layer the spinach & onion mix and then a layer of grated cheese. Roll up from long side, slice and place swirl side up onto a lined baking tray with a small gap between, brush with a little milk. Cook at 220 degrees celcius for 10 mins.


* Using this delicious flavoured mustard as a base for the scone filling, teamed with onion, spinach and gruyere cheese gives a real boost of flavour to your favourite scone recipe. These ingredients can be added directly into your scone mixture instead, but chose to do as pinwheels to be sure to get some off all of these flavours in every bite!


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