Preheat the oven to 160 degrees, fan bake and line a baking tray with baking paper.

In a large bowl, rub the butter into your flour until the mixture resembles coarse breadcrumbs.

Add in the baking powder, salt and sugar, then give everything a quick stir to combine the ingredients.

Pour in your milk and mix well, until it is roughly combined.

Turn the dough out onto a floured surface. Use your hands the bring the mixture together to form an even ball of dough.

Roll your dough into a large rectangle that is around about 35x25cm. Spread the BBQ sauce evenly over the entire surface of your scone dough. Next sprinkle over the red onions. Lay the pepperoni slices evenly on top making sure that they are evenly spread and reaching both edges.

Now it is time to roll up the dough. To do this take one of the long edges of the dough and fold it over about 3 cm. Use this edge as the start of your rolling and continue to roll the dough until you have a rolled log. Take extra care to tuck in and fillings that may want to shift as you are rolling.

Use a serrated knife to cut your pinwheels into sections. The best way to do this is to first trim the rough ends of the dough. Then lightly score the surface of the dough at the center and quarter points. Now you can divide each quarter into 3 with less guess work. Cut your pinwheels into 12 even pieces and transfer them into your prepared baking dish spiral side up.

Brush the pinwheels with a little bit of milk or cream

Bake in your preheated oven for 10 minutes before sprinkling your cheese on top. Continue baking for a further 20 minutes or until the cheese on top is golden and the scones are baked through.

Serve your pinwheels warm or cold.