Scone Whirls

These fun not so little buns are really easy to make using a basic scone recipe.  I have listed two different fillings, choosse the one you like the sound of best, both are yummy.

Scones

Ingredients

500g Self Raising Flour

80g butter or margerine

3 tablespoons sugar - I usually use granulated but you could use caster or for a more caramel taste you could use demerara.

approx 300ml milk.

Method

Rub the butter/margerine into the flour until it resembles fine bread crumbs.

Stir in sugar.

Slowly add the milk until the mixture forms a soft dough.

Roll the dough out on a floured surface to form a rectangle approximately 40x20 cm.

Spread the filling of your choice over the rectangle leaving a border at the two short edges.

Starting at one of the short ends roll the dough into a sausage roll and gently push the end to seal it.

Cut the sausage into sections of about 2cm wide.

Place the buns on a tray or baking sheet.  Don't cram them in but if they touch it isn't a problem.

Bake them for 12- 15 minutes at 210 degrees centigrade.

Cinnamon and Sultana Filling

Ingredients

250g butter

450g Sultanas

2 teaspoons cinnamon

4 teaspoons sugar

Method

Melt the butter and stir in the other ingredients.

Caramel and Pecan Filling

Ingredients

I/2 can condensed milk

100g butter or margarine

2 tablespoons golden syrup
100g chopped Pecans.

Method

Place the condensed milk, butter and golden syrup in a pan and bring to the boil stirring all the time.  Continue stirring and boiling until it becomes a medium toffee colour.  Stir in the pecans.