Caramelised onion, cheddar and pesto scones

Place the butter and sliced onions into a frying pan over medium heat. Season with salt and cook slowly until clear and soft, stirring often so the onions do not catch.

Reduce heat to medium-low. Sprinkle with brown sugar and continue to cook until slightly sticky.

Remove from heat and place in a bowl, set aside to cool.

Pinwheel scones:

Preheat oven to 220°C and line two baking trays with baking paper.

For the scone dough: sift the dry ingredients together into a large mixing bowl.

Using your fingertips, rub the butter into the dry ingredients until the mixture resembles breadcrumbs.

In a separate bowl, mix together the milk and egg and add it to the dry mixture until it forms a soft dough.

Scoop dough from bowl and place on lightly floured surface. Press into a ball, then roll out into a large rectangle (about 25 cm x 35 cm), using a palette knife spread the pesto over the rectangle.

Scoop prepared caramelised onions onto rolled dough and spread to evenly cover surface of dough. Sprinkle with mature cheddar then top with bacon bits or smoked beef (if using).

Roll dough lengthways into a tight roll. Pinch seam of roll together to ensure scones do not pop open when baked. Cut into 12 slices (about. 2cm thick) and place on prepared baking trays, spiral side up. Bake for 15-20 minutes until golden and cooked through.

Remove from oven and transfer to a wire cooling rack to cool slightly before serving.