• 3 cups self-raising flour
  • ½ tsp salt
  • 2 cups grated cheese
  • 1 cup milk
  • ½ cup soda water
  • ½ cup Wattie's 50% Less Sugar* Tomato Sauce EZ Squeeze
  • 50g ham, chopped
  • 2 Spring onions, chopped
  1. Preheat oven to 200°C (fan bake).
  2. Sift self-raising flour and salt into a mixing bowl. Stir in 1 cup of the grated cheese. Pour in milk and soda water and mix to form a soft dough.
  3. Turn dough onto a floured board and roll out to a rectangle 1cm thick (approx. 30cm x 40 cm).
  4. Spread Wattie’s 50% Less Sugar* Tomato Sauce over the dough to within 1cm of the edges. Sprinkle over remaining grated cheese, chopped ham and spring onions.
  5. Gently roll from the long side to make a pinwheel. Cut into 12 pieces. Place close together, cut side up on a greased baking tray. Bake for 20-25 minutes until golden and cooked. Serve warm.

* Compared to regular Wattie’s Tomato Sauce 565g.

Made With

Rate and Review

7 Ratings

Reviews (7)

Jacqueline's Review | Rating

Why does it say it makes 10 pieces when the picture clearly shows 12 lol?
Nice simple recipe by the way and good flavours. :)

Reply from The Food in a Minute Team

Hi Jacqueline,

Good catch. We have updated the recipe accordingly. Thanks for bringing this to our attention.

The Food in a Minute Team

Dianne's Review | Rating

Wow these are awesome recipes so easy quickly made thank you.

Allie's Review | Rating

Wow so yum

Viv's Review | Rating

Hi - can you replace the soda water with something else??

Reply from The Food in a Minute Team

Hi Viv,

Thanks for your query!

The carbonation in the soda water creates a raising agent and although the recipe calls for self-raising flour the added soda water makes the scones very light. It is important that the soda water is fresh. You could replace it with milk but the scones would be a lot ‘heavier’ in texture.

Hope this helps!
The Food in a Minute Team

Liz Carn's Review | Rating

Made 2 batches of these they are so yummy

penny Treurnich's Review | Rating

These were wonderful . Thanks.

Kylie Wallis's Rating