There's nothing nicer than a fresh scone - impress the morning coffee crowd with these pinwheels - they look great and taste terrific.

Ingredients

• 3 cups self rising flour
• 1/2 teasp salt
• 2 tblsp caster sugar
• 50 gms butter
• about 1-1/2 cups milk

• 3/4 cups/100gms craisins
• 1/2 tblsp mixed peel
• 1-1/2 tsp ground ginger
• 1 tblsp caster sugar
• 25 gms melted butter

• 1 tblsp melted butter
• 1 tblsp caster sugar

Method

1. Sift the flour and salt into a large bowl, stir in the sugar. Cut in the butter until the mixture resembles crumbs, make a well in the centre. Pour in the milk, mix quickly with a knife to make a soft dough.
2. Knead lightly on a floured board. Roll the dough out to a rectangle approximately 33 x 25 cm. Brush the dough with melted butter. Combine the craisins, mixed peel, ginger and caster sugar. Mix well and sprinkle over the dough, leaving 1 cm edge all the way round.
3. Roll the dough up from the long edge, cut into 12 even sized pieces. Arrange in a lightly greased 25cm round cake tin. Brush the top with butter, sprinkle with caster sugar.
4. Bake at 220 degC for 15 minutes or until cookedServe warm and fresh.