Quick Raspberry Swirls with Vanilla Glaze
Photography by Manja Wachsmuth.
A filling of tart juicy raspberries with a lick of berry jam is rolled up in an easy scone dough to make a finger-licking weekend treat. For optimum deliciousness, eat the swirls within a couple of hours of making.
INGREDIENTS
Dough
3 cups plain flour
4 tablespoons caster sugar
1 tablespoon baking powder
½ teaspoon sea salt
finely grated zest 1 lemon
1¼ cups milk
¼ cup melted butter, cooled
1 teaspoon vanilla extract
Filling
2 cups fresh or frozen raspberries (not thawed)
⅓ cup caster sugar
2 teaspoons cornflour
½ cup seedless berry jam
Vanilla glaze
1 cup icing sugar, sifted
¼ teaspoon vanilla extract
3-4 teaspoons milk
23cm x 34cm cake tin (or a roasting tin at least 5 cm deep) greased and lined fully with baking paper – bring it right up the sides of the tin. Take care not to pierce the paper
METHOD
Preheat the oven to 190˚C fan bake.
Filling: Combine the raspberries, sugar and cornflour in a bowl and set aside.
Dough: Combine all the dry ingredients and the zest in a large bowl.
Combine the milk, butter and vanilla and pour onto the dry ingredients. Mix with a fork to make a shaggy-looking dough. Tip onto a floured bench and gently bring the dough together. Roll out to a rectangle approximately 20cm x 40cm. Don’t overwork the dough or the swirls will be tough.
Spread the jam over the dough. Give the raspberries a stir then sprinkle evenly over the jam, along with any sugary bits left in the bowl. Press the raspberries lightly into the jam to make it easier to roll. Starting at the long side, roll the dough into a log. Cut into 12 even pieces and place cut side down in the tin.
Bake for 25-30 minutes or until well risen and golden. Leave to cool in the tin for 20 minutes. Carefully lift out using the paper as a guide.
Glaze: Stir the ingredients together in a bowl until smooth.
To finish: Drizzle the glaze over the just warm swirls, dust with icing sugar and serve. Makes 12
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!