Spiced Scone swirls

For my second scone to celebrate World Bake Day I am going to adapt the traditional fruit scone. This scone can be served on its own as part of an afternoon tea party or it is delicious served with custard for a dessert. They are delicious eaten warm or cold.


350g (12oz) SR Flour

pinch of salt

1 tsp baking powder

85g (3oz) butter chilled and cut into cubes

4 tbsp caster sugar

150g pot of natural yogurt ( low fat or full fat, both work)

4 tbsp milk

1 tsp vanilla extract

1egg with 1 tbsp milk

(you may need extra to glaze the scones)

1tsp ground cinnamon

1 tsp ground nutmeg

3 tbsp Demerara sugar

4 tbsp soft butter

1 eating apple ( your choice of variety), peeled,chopped into small cubes

85g (3oz) Raisins


Put oven on Temperature 220C/200C Fan or Gas 7

Prepare the filling first

Beat half tsp of each spice and 2 tbsp Demerara sugar into the butter, then stir in the apple and the raisins.

Cream butter,sugar and spices

Cream butter,sugar and spices

Add fruit

Add fruit

Prepare the scone mix

Put flour,salt, remaining spices and butter into a food processor and pulse until butter can no longer be seen.

Add the sugar and pulse again. Transfer mix to a large mixing bowl and make a well in the centre.

Warm the yogurt, vanilla extract and the milk. (It should not be hot, just warm to your finger tip )

Warm yogurt and milk

Warm yogurt and milk

Tip into the dry mix and work into the flour using a metal table knife. Bring the dough together with your hands.

Turn the dough onto a floured surface and roll to about 30×40 cm.

30-40cm rectangle

30-40cm rectangle


Spread the fruity butter on the dough, then roll up from the long side, making sure you tuck the ends over neatly.

Mark and cut into 10 triangles.

Spread butter mixture

Spread butter mixture

Roll,fold in ends and mark into triangles

Roll,fold in ends and mark into triangles

Brush with egg was and sprinkle with Demerara sugar.

Flour your baking sheet. Space the scones onto the sheet then bake for 12 mins approximately until golden brown and risen.

Flour baking sheet and bush with egg wash

Flour baking sheet and bush with egg wash

Sprinkle with Demerara sugar

Sprinkle with Demerara sugar

Take out of oven and cool.

Spiced scone swirls

Spiced scone swirls



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