Ingredients 

• 2 cups Flour
• 4 teaspoons Powder
• 1 teaspoon salt
• 2 Tablespoons White Sugar
• 60g butter
• ¾ - 1 cup of Milk

FILLING

• 70-g butter, melted
• ⅓ cup Soft Brown Sugar - Packed
• 1 Tablespoon Cinnamon

GLAZE 

• 1 cup  Icing Sugar
• ½ teaspoon vanilla
• 1-3 Tablespoons water

Dough
Preheat Oven to 200C. Line a Roasting Dish or Baking Tray with cooking spray and baking paper and set aside. Sift Flour,  Baking Powder, salt and  Sugar into a medium bowl. Add cold Butter - cut into smallish pieces. Using your fingers rub the  Butter into the flour mixture until it resembles coarse breadcrumbs and no large bits of butter are there. Add almost all the Milk at once, keeping a little aside in case. It should be soft and sticky, if a little dry looking add the remaining  Milk, stir in quickly, but be careful not to overstir (some say use a knife to "cut" in the milk).

Tip the dough onto a floured board or bench. Knead and fold 8 - 10 times, sprinkling flour as required.
Then roll out to a square about 30 x 30cm (12in)

Filling
Melt Butter in a small bowl.
Add to this the Sugar and cinnamon and mix well. Using a pastry brush or knife spread the butter & sugar mixture over the dough, leaving a small edge all the way around (alternatively brush the Butter and add the combined sugar & cinnamon to it dry). Roll carefully and tightly, and seal the edge with a little of the left over mixture. Using a sharp knife slice the pinwheels between 1-2 cm thick and place in the prepared dish.

Bake for 10-15 minutes until golden brown and remove from the oven. While cooking prepare the glaze.

Glaze
In a medium bowl, add the sifted Icing Sugar and vanilla. Add water a small amount at a time stirring well until you have a smooth but drizzle-able consistency. Once the scones are removed from the oven, using a dessert spoon drizzle the glaze over the pinwheels back and forward until you have evenly covered them.

Serve still slightly warm.