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Fruity spiced swirls

A Swiss-roll-style scone filled with autumnal apples and spice

  • Prep: 15 mins
    Cook: 14 mins
  • Makes 10
  • Easy
  • Makes 10
  • Easy
  • Calories 254
  • Carbohydrates 40
  • Saturated Fat 6
  • Sugar 17
  • Protein 5
  • Fat 10
  • Fibre 1
  • Salt 0.71

Nutrition per serving

  • Calories 254
  • Carbohydrates 40
  • Saturated Fat 6
  • Sugar 17
  • Protein 5
  • Fat 10
  • Fibre 1
  • Salt 0.71

Ingredients

  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 tbsp demerara sugar
  • 4 tbsp soft butter
  • 1 eating apple, peeled and finely chopped
  • 85g raisins
  • 350g self-raising flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g cold butter, cut into cubes
  • 4 tbsp golden caster sugar
  • 150g pot natural full-fat yogurt
  • 4 tbsp full-fat milk
  • 1 tsp vanilla extract
  • 1 egg beaten with 1 tbsp milk, to glaze

Method

  1. Beat ½ tsp of each spice and 2 tbsp demerara into the butter, then stir in the apple and raisins. Mix the remaining spices in with the flour.

  2. Put the flour mixture, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.

  3. Put a flat baking sheet in the oven at 220C/200C fan/gas 7. Turn the dough onto a floured surface, then roll to about 40 x 30cm. Spread with the fruity butter, then roll up from the long side, tucking the ends over neatly. Cut into 10 triangles. Brush with egg wash and scatter with 1 tbsp demerara. Flour the baking sheet, then bake for 14 mins until golden and risen. Eat warm, with more butter if you dare.

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