"syrian" pinwheel scones

these were inspired by a flat-bread with red onion, mint and coriander - they make a great accompaniment for middle-eastern and north-african dishes and soups when you want a change from bread

ingredients

• a scone mix without sugar
• 1 medium sized red onion, roughly sliced & chopped
• 1 tsp ground coriander
• 1 tsp dried mint
• a little oil

method

• before you start making the scone mix gently fry the onions with most of the coriander and mint in a little oil, to soften them and release the flavours - put them aside to cool
• add the remaining coriander and mint to the milk to let  the flavours infuse
• make the scone dough and lightly roll or pat it into a rectangle of about 6 x 9 inches (15 - 23 cm)
• sprinkle the onion mixture over the dough, then roll up the dough like a swiss-roll (jelly-roll) - you might need to moisten the outer edge with milk or water so that it sticks
• cut into 8 rounds and transfer to a baking sheet with the cut side down
• bake in the same way as ordinary scones

or you can simple add the onion mixture to the dry mix before the milk, but the pinwheels are more attractive