Scone scrolls

Handle the dough as little as possible and treat it with a light touch to guarantee a scone scroll with a light crumb. Use your favourite jam for the filling, and enjoy with a cuppa.

  • 15 mins preparation
  • 25 mins cooking
  • Makes 10
  • Print


Scone scrolls
  • 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


Scone scrolls
  • 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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