Scone Dough Scrolls

Scone Dough Scrolls

Quick and easy sweet or savoury scrolls made with a scone dough. You don't have to wait for the dough to rise and they can be prepared in advance, sliced and frozen to be baked fresh when needed. 

The dough is the same for sweet or savoury and the fillings can be anything you desire. I like to cook these scrolls in a 20cm loose bottomed round cake tin. The dough is so easy to prepare in the Tefal Cuisine Companion 

Savoury Scrolls

400 gms S.R. Flour

120 gms chilled Butter diced
200 mls Milk

Ham, grated cheese or any filling of choice. 

20 mls Milk extra

Olive oil optional

Insert Kneading Blade. Stopper in. 

Add S.R. Flour and Butter

Pulse until mixture resembles fine breadcrumbs. 

Remove Stopper 

Start Sp6 adding milk very slowly through hole in lid until mixture starts forming a ball (you may not need all of the milk).

Knead briefly on floured board until smooth. 

Roll or pat out to 40x30cm rectangle. 

Cover generously with desired filling leaving 2 cm gap on one long side. Brush this gap with milk and start rolling tightly from opposite long side to form a log. 

Cut into 8 slices and place into round cake tin, brush tops with extra milk, drizzle with olive oil and bake 180 deg for 30-35 mins or until golden brown. 

Sweet Scrolls

15 grams butter melted 

50 grams brown sugar

100 grams or more dried fruit of choice

1 tablespoon Caster Sugar

1 tablespoon boiling Water

130 gms Icing Sugar Mixture 

25 mls Milk

1 drop red food colouring optional

Follow above dough instructions for savoury scrolls. After rolling or patting out to 40x30cm rectangle, brush with melted butter and sprinkle with brown sugar then cover with dried fruit. Continue with rolling and baking instructions above omitting the olive oil. 

When scrolls come out of the oven brush with a sugar glaze made by combining the caster sugar and boiling water together and stirring with a teaspoon until dissolved. 

When scrolls have cooled, make icing by stirring icing sugar, milk and food colouring together until smooth. Spread a tablespoon of icing on each scroll.