Name: Fruity spiced swirls
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Yield: Makes 10
Cuisine: British
Ingredients: 1 tsp ground cinnamon; 1 tsp ground nutmeg; 3 tbsp demerara sugar; 4 tbsp soft butter; 1 eating apple peeled and finely chopped; 85g raisins; 350g self-raising flour; ¼ tsp salt; 1 tsp baking powder; 85g cold butter cut into cubes; 4 tbsp golden caster sugar; 150g pot natural full-fat yogurt; 4 tbsp full-fat milk; 1 tsp vanilla extract; 1 egg beaten with 1 tbsp milk, to glaze

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Fruity spiced swirls

Fruity spiced swirls

Jane Hornby

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Makes 10

Easy

Prep: 15 mins

Cook: 14 mins

A star rating of 4.8 out of 5.4 ratingsRate

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A Swiss-roll-style scone filled with autumnal apples and spice

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Farmhouse blackberry & apple lattice pie

A star rating of 4.6 out of 5.20 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tsp ground cinnamon
1 tsp ground nutmeg
3 tbsp demerara sugar
4 tbsp soft butter
1 eating apple

peeled and finely chopped
85g raisins
350g self-raising flour
¼ tsp salt
1 tsp baking powder
85g cold butter

cut into cubes
4 tbsp golden caster sugar
150g pot natural full-fat yogurt
4 tbsp full-fat milk
1 tsp vanilla extract
1 egg

beaten with 1 tbsp milk, to glaze

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Nutrition: per serving

kcal254
fat10g
saturates6g
carbs40g
sugars17g
fibre1g
protein5g
salt0.71g

low

Method

step 1

Beat ½ tsp of each spice and 2 tbsp demerara into the butter, then stir in the apple and raisins. Mix the remaining spices in with the flour.
step 2

Put the flour mixture, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
step 3

Put a flat baking sheet in the oven at 220C/200C fan/gas 7. Turn the dough onto a floured surface, then roll to about 40 x 30cm. Spread with the fruity butter, then roll up from the long side, tucking the ends over neatly. Cut into 10 triangles. Brush with egg wash and scatter with 1 tbsp demerara. Flour the baking sheet, then bake for 14 mins until golden and risen. Eat warm, with more butter if you dare.

Recipe from Good Food magazine, September 2009

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A star rating of 4.8 out of 5.4 ratings

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