Quick Caramel, Apple and Raisin Swirls

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

• 2 apples, peeled and sliced ½ cm thick
• 1 tablespoon butter
• 1 tablespoon caster sugar

Base

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

Filling

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

Dough

• 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

Grease a 24 cm square cake tin and fully line with non-stick foil, bringing it right up the sides of the tin. Take care not to pierce the foil.

Preheat the oven to 200˚C.

Melt the butter in a sauté pan and add the sugar and apples. Cook for about 8 minutes until the apples are 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. This makes a quick buttermilk.
Combine all the dry ingredients in a large bowl. Combine the milk, butter and vanilla and pour onto the dry ingredients. Combine with a fork to make a shaggy looking dough.
Tip onto a lightly floured bench and gently bring the dough together. Roll out to a 20 cm x 40 cm rectangle. Don’t over-work the dough or the buns will be tough.
Spread the soft filling evenly over the dough and place the apples 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 then a plate over the top and invert the buns, taking care not to get hot caramel on you. Remove the foil. Serve warm and share with friends. Makes 12