Caramel, Pear and Raisin Swirls

, from Issue #54. September, 2015
Photography by Aaron McLean.
Caramel, Pear and Raisin Swirls

Transform basic scone dough into something sensational! There are a few components to this recipe but they’re all quick to put together. Be sure to eat them while they’re still warm and sticky.


2 firm but ripe pears, peeled and sliced ½ cm thick
1 tablespoon butter
1 tablespoon caster sugar

¼ cup melted butter
½ cup brown sugar
2 tablespoons maple syrup
½ cup roughly chopped nuts (I used hazelnuts)

3 tablespoons butter, very soft but not melted
½ cup brown sugar
1 teaspoon ground cinnamon
¼ cup raisins, finely chopped

1 cup milk
1 tablespoon lemon juice
3 cups plain flour
3 tablespoons caster sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup melted butter
1 teaspoon vanilla extract

24cm square cake tin lined fully with baking paper or non-stick foil, bringing it right up the sides of the tin. Take care not to pierce the paper or foil.


Preheat the oven to 200°C.

Melt the butter in a sauté pan and add the sugar and pears. Cook for about 8 minutes until the pears are very soft but not falling apart. Set aside to cool.

Base: Combine the butter, sugar and maple syrup in a bowl then spread evenly into the base of the tin. Scatter over the nuts. Set aside.

Filling: Place all the ingredients in a bowl and beat until combined.

Dough: Stir the milk and lemon juice together and leave for 10 minutes.

Combine all the dry ingredients in a large bowl. Combine the milk mixture, butter and vanilla and pour onto the dry ingredients. Mix with a fork to make a shaggy-looking dough. Add a little more milk if the dough is too dry.

Tip onto a lightly floured bench and gently bring the dough together. Roll out to a 20cm x 40cm rectangle. Don’t over-work the dough or the buns will be tough.

Spread the soft filling evenly over the dough and place the pears in a single layer over the top. 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 minutes or until puffed and golden and the caramel is bubbling up around the edges.

Place a piece of baking paper and then a plate over the top and invert the buns, taking care not to get hot caramel on you. Remove the lining paper if necessary. Serve warm from the oven. 
Makes 12