Fruit And Nut Scrolls

20 ingredients
5 steps

Ingredients

  • 3 1/4 cups self-rising flour
  • 2 tsp granulated sugar
  • 3 1/2 tbsp butter
  • 1 1/2 cups buttermilk
  • None None FOR THE FILLING
  • 1/4 cup raisins
  • 1/4 cup currants
  • 1/3 cup dried apricots, chopped
  • 1/4 cup prunes, chopped
  • 1 None medium apple, peeled, finely chopped
  • 2 tbsp sliced almonds
  • 2 tsp orange zest
  • 2 tbsp orange juice
  • 1/3 tsp ground cloves
  • 2 tsp rum or brandy
  • 3 1/2 tbsp brown sugar
  • None None FOR THE GLAZE
  • 2 tbsp apricot jam
  • None None FOR THE ICING
  • 1/3 cup powdered sugar

Directions

  1. 1
    Preheat oven to 450°F. Grease 2 baking trays.
  2. 2
    Sift flour and sugar into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs then stir in enough buttermilk to form a soft, sticky dough. Turn out onto a floured work surface and knead until smooth.
  3. 3
    Roll dough out into a 10x14 inch rectangle. Combine all ingredients for filling then spread over dough. Roll up firmly from 1 long side then cut into 3/4 inch slices. Arrange, cut side up, about 1 inch apart on trays. Bake for 15 mins.
  4. 4
    Meanwhile, to make the apricot glaze, combine jam and 2 tsp water in a small saucepan. Simmer for 2 mins, or until glaze thickens slightly. Strain then brush over hot rolls.
  5. 5
    To make the icing, combine powdered sugar and 1 tbsp hot water in a small bowl and stir until smooth. Drizzle over apricot glaze.

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