Chicken, Camembert & Plum Sauce would have to be one of my favourite flavour combinations. It works so perfectly with the light scone base and made lunch a real treat today!

Posted August 19, 2016, Updated November 18, 2025

I was looking at some new flavour combos for this recipe when one of my lovely Facebook followers Mel suggested this one and I just had to try it! The original suggestion was to use shredded chicken and it would be delicious, here I used Sliced Deli Chicken as that is what I had on hand, but this would even work with Ham.

The one ingredient you cannot omit is the Plum Sauce, be generous with this as it helps with the moisture in the finished product, you could also try Cranberry Jelly as an alternative.

What I do realise when I make recipes like this is that I am so spoilt in the kitchen, with various appliances and being able to whip things up pretty quickly. I definitely have no patience for rubbing in the butter!

It reminds be of home economics in school. In all honestly it takes less than 5 minutes so I really shouldn’t complain. The end result is well worth it too.

My original recipe is with Hawaiian scrolls, a classic combination that kids just love. You can check out that recipe here Hawaiian Scrolls. They are absolutely perfect for lunch boxes or if the kids need to take a plate to school.

These were absolutely beautiful fresh from the oven, moist and delicious. They will be good cold too but I definitely prefer fresh! I added a little dried rosemary to the scone mixture and it added a lovely flavour to the finished product.

Now onto my recipe for Chicken, Camembert & Plum Sauce Pinwheels!

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Chicken, Camembert & Plum Sauce Pinwheels

Yield: 12

Prep Time: 25 minutes

Cook Time: 18 minutes

Total Time: 43 minutes

This easy scone-style scroll recipe is so versatile and perfect for creating a delicious afternoon snack or lunchbox fillers.

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Ingredients

• 2 Cups Self-Raising Flour, 300 g
• ¼ teaspoon Fine Salt
• 90g Butter, cold, cut into small cubes
• 1 teaspoon Dried Rosemary
• ⅔ Cup Milk, 165 g
• ¼ Cup Plum Sauce, 60ml
• 100 g Chicken, Cooked, Shredded or Sliced Deli Chicken
• 50 g Camembert, sliced
• ⅔ Cup Cheese, 65 g, grated
• ⅓ Cup grated cheese, 35 g

Instructions

1. Preheat the oven to 210°C and grease and line a large oven tray with baking paper.
2. Shred or finely slice the cooked chicken, slice the Camembert into thin strips, and grate the cheese. Set aside.
3. In a medium bowl, combine self-raising flour and salt. Add the diced cold butter and rub it into the flour with your fingers until the mixture resembles fine breadcrumbs. Mix in dried rosemary if using.
4. Pour in the cold milk and use a butter knife to cut through the flour and mix until it forms a shaggy dough. Turn the dough onto a floured bench and gently knead until smooth.
5. Using a floured rolling pin, roll the dough into a rectangle, 40 x 30 cm and up to 1cm thick. 
6. Leaving a small 5mm border ast the top long side, spread the dough with plum sauce then layer with chicken, Camembert, a small drizzle more of plum sauce if desired, and grated cheese.
7. Brush the top long edge with a little milk, then firmly roll up from the bottom edge to create a log. 
8. Slice into 2 cm portions and place on the tray with 2 cm space between. Top with extra cheese.
9. Bake for 18 minutes or until golden and sound hollow to tap. Serve warm or cold, store in an airtight container in the refrigerator for up to 3 days or they freeze well.
10. Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 15gSaturated Fat: 8gUnsaturated Fat: 6gCholesterol: 46mgSodium: 268mgCarbohydrates: 34gFiber: 1gSugar: 0gProtein: 12g

JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.

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So I hope you enjoy this recipe, we certainly had a wonderful lunch and not too many are left!

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Happy Baking!

Anna