Happy Monday everyone, I hope you all had the most wonderful weekend. We spent it enjoying music festivals, pottering in the garden, catching up with family and of course doing a little yummy easter baking. With Easter just around the corner, I couldn’t resist whipping up some delicious sticky mixed fruit scrolls and enjoying them straight from the oven while warm. My Grandma makes these scones by heart and each and every time they turn out beyond perfect, they’re quick enough to make before heading off to any Easter celebrations this weekend. xo
Preheat oven to 200°C, lightly butter the base of a baking pan or cake pan with baking paper. In a large mixing bowl combine the flour and baking powder and whisk to combine. Cut the butter into the flour with a knife until it feels like breadcrumbs. Add milk to the mixture and mix quickly with a knife until a soft dough forms. Knead on a well floured surface for a few times before rolling out to a rectangle roughly 1cm thick.
Using an electric beater mix the butter and brown sugar until light and fluffy. Spread the brown sugar mix onto the rolled out dough, then sprinkle with cinnamon and nutmeg to taste. Then top with enough mixed fruit to cover the dough.
Starting at the longest side, roll the dough up until you form a scroll. Then cut in to even pieces around 5-10 cm thick then place into the prepared baking pan - it’s ok for each scroll to touch. Bake for around 10-15 min or until the top is golden brown. Allow to cool, and enjoy while still warm. x