Raspberry Swirls with Vanilla Glaze
Photography by Claire Aldous.
A simple filling of tart juicy raspberries with a lick of berry jam are rolled up in an easy scone dough to make a finger–licking weekend treat!
INGREDIENTS
Dough
3 cups plain flour
3 tablespoons caster sugar
1 tablespoon baking powder
½ teaspoon sea salt
finely grated zest 1 lemon and 1 orange
1¼ cups milk
¼ cup melted butter, cooled
1 teaspoon vanilla extract
Filling
2 cups fresh or frozen raspberries (not thawed)
1/3 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
METHOD
Grease a 23 cm x 34 cm cake tin (or use a roasting tin at least 5 cm deep) and line fully with baking paper, bringing it right up the sides of the tin. Take care not to pierce the paper.
Preheat the oven to 190˚C.
Filling: Combine the raspberries, sugar and cornflour in a bowl and set aside.
Dough: Combine all the dry ingredients and both zests in a large bowl. Using your fingertips, rub the zest into the flour to infuse with the oils.
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 an approximately 20 cm x 40 cm rectangle. Don’t overwork the dough or the swirls will be tough.
Spread the jam over the dough. Give the raspberries a stir then divide evenly over the jam, sprinkling over any sugar left in the bowl. Gently press the raspberries 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 buns, dust with icing sugar and serve. Makes 12.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.