• 2 cups flour
  • 3 tsp baking powder
  • 1 Tbsp sugar
  • ¼ tsp salt
  • 75 g butter, chilled
  • 1 cup buttermilk*
  • ½ cup Craig’s Strawberry Jam
  • 1 cup chopped fresh strawberries
  • 1 Tbsp chopped fresh mint (optional)
  1. Preheat oven to 200°C (fan assisted). Grease a 6 hole jumbo muffin tin (1 cup capacity).
  2. Sift flour, baking powder, sugar and salt into a mixing bowl. Cut the butter into pieces and rub into the flour mix with your fingertips to form coarse breadcrumbs.
  3. Mix in buttermilk to form a soft dough. Turn onto a floured board and knead lightly into a ball. Roll out to a 23cm x 23cm square.
  4. Carefully spread all but 1 tablespoon of the Craig’s Strawberry Jam over the rolled out dough. Scatter over the strawberries and mint (optional).
  5. Carefully roll up the dough enclosing the strawberries. Cut into 6 even sized pieces. Place the scrolls, scroll side uppermost into the muffin tins. Bake for 20 – 25 minutes until golden and cooked. Remove from the oven. While still hot brush the tops with the reserved strawberry jam. Stand for 5 minutes before removing the scrolls from the tin.
  6. Serve warm. These taste great as they are or if wished add a dollop of yoghurt or custard on the side, or spread with cream cheese or butter.

* To make your own buttermilk add ½ Tbsp of lemon juice or ½ Tbsp white vinegar to ½ cup whole milk. Allow to stand until it thickens.

Top Tips

  • If you don’t have a jumbo muffin tin. Place the scrolls, close together, scroll side up on a greased oven tray.

Switch it up

  • Replace the strawberry jam with Craig’s Raspberry Jam and use fresh raspberries in place of the strawberries.

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