Fruit scrolls

Method

• 1
  Preheat oven to 180°C. Line eight 200ml-capacity muffin pans with paper cases. Combine the flour, sugar and baking powder in a large bowl. Add the butter. User your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs. Make a well in the centre.
• 2
  Whisk the egg and buttermilk in a jug. Pour into the well and use a flat-bladed knife to mix until the dough just comes together. Turn onto a lightly floured surface and bring the dough together into a ball.
• 3
  Roll out dough to a 26 x 30cm rectangle. Spread with fruit spread and sprinkle with pecans. Starting from the long side closest to you, roll up to form a log. Cut into 8 slices. Place a slice, cut-side up, in each lined pan. Bake for 25 minutes or until puffed and pale golden. Set aside to cool.