A scone-type (biscuit) swirl with chopped dried fruit and nuts... easy to make and gets rave reviews everywhere I take it!
- 2 cups self raising flour
- 1 teaspoon mixed spice
- 90 g butter
- 1 egg, beaten
- 1⁄2 cup milk
- 60 g butter, extra
- 1⁄3 cup brown sugar
- 1⁄2 cup mixed chopped dried fruit (apricots, glace cherries, almonds, glace ginger, sultanas, currants, etc) or 1⁄2 cup nuts (apricots, glace cherries, almonds, glace ginger, sultanas, currants, etc)
- milk, for glazing
- Preheat oven to 190'c, grease ovenproof dish.
- Sift flour and spice, rub in butter.
- Mix to a soft scone (biscuit) type dough with beaten egg and milk.
- Roll out onto a floured board, about 7mm (1/4 inch) thick.
- Cream very soft extra butter and brown sugar.Spread over scone dough, then sprinkle with mixed chopped nuts and fruit.
- Roll up tightly and slice into 12 equal pieces.
- Place in baking dish cut side up, and glaze lightly with milk.
- Bake in oven for 30-40 minutes, until lightly browned and cooked through.
- Serve warm, split, with butter.
This was an easy recipe to make and had a nice flavor, but like Diana found they baked up a little more dense than I was expecting.Next time I will try reducing the milk as did one of your previous reviewers as well as reducing the butter and sugar in the filling to get the same results as that of Lalaloula. Liked that it was easy!
WOW! These buns are soooooooooooooooooo yummy!!! They are moist and soft with a buttery sweet filling and taste so nice! I opted for the raisins only and that was really good, but I think a mixture would be nice also. Ill try that next time Im making these as there will be many more next times! :) I used only 1/3 cup of liquid and reduced the butter and sugar in the filling as I dont like my buns too sweet and that way they were still moist and sweet, but not overly so. The dough came together quickly and was easy to work with despite it being so soft and the buns baked up very nicely in 25 minutes. THANKS SO MUCH for sharing this lovely recipe with us! Its a definite keeper! Made and reviewed for one of my babies during PAC Fall 09.
This is a very easy recipe to make, and I thought the flavour was very nice, however the dough baked up more dense than I was looking for. The buns I've had before were lighter, so I think I should probably be looking for a yeast dough. Thanks Danger Horse for sharing your recipe. Made for Spring PAC 2009.