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.
250g butter
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
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.
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.
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.
