Savoury Pinwheel scones

I first tried these scones at a conference in Wellington. My colleagues and I were so impressed we asked the conference centre for the recipe and they obliged. No harm in asking!
The great thing about these scones is you can adapt the filling to what you have in the fridge; use a chutney instead of pesto, shaved ham or salami instead of bacon and whatever cheese you please.

Makes 12

Ingredients
3 cups flour
2 tsp baking powder
125g butter
1/4 cup milk
3/4 cup buttermilk
1/2 cup sundried tomato pesto
2 cups baby spinach leaves
300g diced bacon, cooked
1/2 red onion, cooked and finely chopped
1/2 cup crumbled feta
1/2 cup grated tasty cheese

Preheat oven to 200 degrees
Line a baking tray with grease proof paper
To make the dough, place flour, butter and baking powder. Process until a breadcrumb like texture. While the processor is running, add the milk and buttermilk down the feed tube. Let the ingredients combine, place onto a floured bench and form dough into a ball
With a well floured rolling pin, roll out dough into a rectangle 50x30cm and about 1/2 a cm thick.
Evenly spread pesto over the rectangle. Place on the spinach, bacon, onion, feta and grated cheese. You only want to cover 3/4 of the dough with the filling, leaving about 5cms at the top to help with rolling and stop the filling from falling out.
Roll up like a sponge roll. With a sharp knife cut log into 12. Evenly space onto the lined tray and cook for 15-20 mins. They should be golden brown and oozing cheese.