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Fruit scrolls

  • 0:20 Prep
  • 0:25 Cook
  • Makes 8


  • 450g (3 cups) self-raising flour
  • 1 tablespoon caster sugar
  • 1/2 teaspoon baking powder
  • 50g chilled butter, chopped
  • 1 egg
  • 310ml (1 1/4 cups) buttermilk
  • 115g (1/3 cup) no-added-sugar fruit spread
  • 70g (1/2 cup) chopped pecans


  • 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.

Source: taste.com.au


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