Chelsea Butter Bun

A scone-type (biscuit) swirl with chopped dried fruit and nuts... easy to make and gets rave reviews everywhere I take it!

• Ready In: 45 mins
• Serves: 6
• Yields: 12 scrolls

Ingredients

• 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

Directions

1. Preheat oven to 190'c, grease ovenproof dish.
2. Sift flour and spice, rub in butter.
3. Mix to a soft scone (biscuit) type dough with beaten egg and milk.
4. Roll out onto a floured board, about 7mm (1/4 inch) thick.
5. Cream very soft extra butter and brown sugar.Spread over scone dough, then sprinkle with mixed chopped nuts and fruit.
6. Roll up tightly and slice into 12 equal pieces.
7. Place in baking dish cut side up, and glaze lightly with milk.
8. Bake in oven for 30-40 minutes, until lightly browned and cooked through.
9. Serve warm, split, with butter.