JAM PINWHEELS

Ingredients......2 and 1/2 cups of self raising flour, pinch of salt, 30gm of butter/ marg cut into small pieces, 1/3 cup of castor sugar, 2/3rds cup of milk, 1 egg lightly beaten, 1/3 rd cup of strawberry jam, extra milk for glazing. Preheat your oven to 200 deg C. Lightly spray and line an oven tray. Mix together the flour and salt in a large bowl. Add the butter/ marg and rub it in with your fingertips. Add the sugar and stir it through. In a small bowl mix together the egg and milk. Make a well in the centre of the flour mixture and add the milk and egg mixture. Mix lightly with a flat bladed knife to a soft dough. The dough should have lost its sickiness, ( but not become tough or dry). Turn the dough out onto a lightly floured bench and shape into rectangle about 1 cm thick. Spread the jam over the dough. Roll up from the long side as you would for a Swiss roll. Cut into 2cm lengths. Place the rounds cut side up on the prepared pan and brush with nmilk. Bake for 20 minutes or until golden brown. Turn onto a wire rack to cool. Serve the pinwheel scones warm or cold, as is or with butter or cream.