Easy olive and pesto pinwheel scones

Scone fans will fall head over heels for this pinwheel recipe. Combining two of our favourite savoury bakes, these pinwheel scones are spiked with olives, pesto and plenty of cheese then baked 'til perfectly golden

By Jo Wilcox
  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


  • 2 cup self-raising flour
  • 1 cup thick Greek yoghurt
  • 2 tablespoon pesto
  • 1/2 cup roughly chopped green olives
  • 3/4 cup grated tasty cheese


  • 1
    Preheat the oven to 185°C.
  • 2
    In a large bowl mix together the flour and yoghurt with a wooden spoon until the mixture starts to come together. Gather into a ball, transfer to a lightly floured surface and gently knead for 1-2 minutes until the dough is smooth. Roll into a rough rectangle measuring 35-40cm x 25cm.
  • 3
    Brush with pesto and sprinkle over the olives and cheese. Carefully roll up the dough from the longest side to form a log. Slice into 10-12 pinwheels and place them either in a lightly greased muffin tray or flat on a lined baking tray.
  • 4
    Bake for 15-20 minutes or until golden and puffed.

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