Name: Scone scrolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 cup self-raising flour; 1 tablespoon caster sugar; 45 gram butter, chopped; 1 cup milk; 1/2 cup raspberry jam, warmed, plus extra to glaze; 1 teaspoon cinnamon; 1/3 cup currants

Ingredients

3 cup self-raising flour

1 tablespoon caster sugar

45 gram butter, chopped

1 cup milk

1/2 cup raspberry jam, warmed, plus extra to glaze

1 teaspoon cinnamon

1/3 cup currants

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 26 x 16cm slice pan.

2. Sift flour into large bowl. Using fingertips, rub in butter until mixture resembles crumbs. Stir in sugar. Make a well in the centre of the mixture. Add milk all at once, mixing lightly to form a firm dough. Roll or press dough out to a 24 x 30cm rectangle.

3.In a bowl, combine jam and cinnamon. Spread over dough, and sprinkle currants over. Roll up lengthways to enclose filling.

4.Cut into ten 3cm-thick slices. Arrange on tray, cut slice down. Bake for 20-25 minutes, until they sound hollow when tapped. Brush with a little extra jam while still hot. Transfer to a wire rack to cool.

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Ingredients

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