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  • 4 ½ cups self-raising flour
  • 30 g butter
  • 4-6 sundried tomatoes, chopped (optional)
  • 535 g can Wattie’s Very Special Creamy Tomato Soup
  • 100 g feta cheese, crumbled
  • 1 cup baby spinach leaves

  • Ham & Cheese
  • ½ cup grated Edam cheese
  • 1-2 sliced ham

  • Pesto & Cheese

  • 2 Tbsp Mediterranean Basil Pesto Chunky Dip
  • 100 g cottage cheese


1. Preheat oven to 210°C. Lightly grease a 22cm square cake pan.

2. Sift flour into a bowl and rub in the butter. Add the sun dried tomatoes if using and season with pepper. Pour in the Wattie’s Very Special Creamy Tomato Soup and mix to form a dough. Add more flour if the mixture is too wet.

3. Roll out on a well-floured board to make a 1cm thick rectangle. Spread with a topping of your choice. Gently roll from the long side to make a pinwheel and cut into 9 pieces. Place in a cake pan cut side up.

4. Bake for 15-20 minutes or until cooked.

Rate and Review

11 Ratings Tomato Pinwheel Scones

Reviews (11)

Jane's Review | Rating

Very tasty.

Sarah's Rating
Anna's Review | Rating


blair's Review | Rating


Crystal's Review | Rating

I just made these today, really easy and totally yum! I went for the ham and cheese option.

Harini's Review | Rating

It seems to be a great recipe. Why don't you give the nutrition information on your recipes like sodium, carbohydrates, protein, fat etc...

Rachel's Review | Rating

Have you noticed the Healthy Pick logo on this recipe and others? Click on the logo and it will bring up a box with the nutritional criteria for the recipe. Happy cooking and eating!

Laura's Rating
thelma's Rating
Holly's Review | Rating

great, fast, easy an delish recipe.

Diane's Rating