Chelsea Butter Bun

READY IN: 45mins
SERVES: 6
YIELD: 12 scrolls
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon mixed spice
  • 90
  • 1
    egg, beaten
  • 12
    cup milk
  • 60
    g butter, extra
  • 13
  • 12
    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
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DIRECTIONS

  • 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.
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