Skip to main content

Vegetable pinwheel scones

A healthy pinwheel scone recipe, perfect for the lunchbox. We've added vegetables like corn and tomato to these scones to give them a healthy kick.

Pinwheel scones on plate
TIME TO MAKE45 - 1 hour
TIME TO MAKE45 - 1 hour


  1. Heat oven to 220°C.
  2. Sift together the dry ingredients.
  3. Gently mix in the olive oil, yoghurt and milk with the dry ingredients until just combined. Be careful not to knead too much or the dough will become stiff and make tough scones.
  4. Roll the dough out into an approximately 30cm square.
  5. Spread the pesto over the dough and sprinkle over the corn and tomato.
  6. Roll the dough with fillings into a sausage shape.
  7. Cut the roll into approximately 2cm rounds.
  8. Place on a baking tray (laying on their sides) and brush the tops with a little milk.
  9. Bake in oven for 15 minutes or until browned and cooked through.
  • 1 cup
    wholemeal flour
  • 1 cup
    plain flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 6 tbsp
    olive oil
  • 1/2 cup
    unsweetened yoghurt
  • 1/3 cup
    reduced fat milk
  • 4 tbsp
  • 1 cup
    corn kernels
  • 1/2 cup
    tomato, diced