White chocolate and raspberry chelsea scrolls

1.Preheat oven to 200°C (180°C fan-forced). Grease and line a baking tray with baking paper. Combine flour and caster sugar in a bowl. Make a well at the centre; add cream and milk. Using a round-bladed knife, cut through mixture until it forms a soft dough. Turn out onto a lightly floured surface; knead until smooth. Roll out dough between 2 sheets of baking paper to a 34cm x 24cm rectangle about 1 cm thick.

2.Combine 2 tablespoons of the raspberries and 1/4 cup hot water in a bowl. Set aside. Scatter remaining raspberries and chocolate over dough, leaving a 1cm border. Starting from a long edge, roll up to form a log. Using a sharp serrated knife, trim ends; cut into 12 equal slices. Place scrolls, side by side, cut-side up, on prepared tray. Bake for 20 minutes or until golden brown and cooked. Remove from oven. Cool.

3.Drain reserved raspberries, reserving 2 tablespoons of liquid. Combine reserved raspberry liquid and icing sugar in a microwave-safe bowl. Microwave on high (100%) in 30-second bursts, stirring, until heated and smooth. Cool slightly. Drizzle icing over scrolls. Set. Serve.