Jam and almond scone scrolls
white self-raising flour
reduced fat oil spread
¾ cup(s), (185ml) plus tsp extra for brushing
¼ cup(s), (20g)
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray a baking tray with oil and dust with a little plain flour.
- Sift flour and sugar into a large bowl. Using fingertips, rub in spread until mixture resembles breadcrumbs. Gently stir in milk to form a soft dough. Knead dough on a lightly floured surface for 30 seconds or until just smooth.
- With lightly floured hands, press dough out to a 30cm x 22cm rectangle. Spread with jam and sprinkle with 2 tablespoons almonds. Starting at 1 long side, roll up tightly and stretch out to make a 38cm-long log. Cut log into 12 slices. Place slices, cut-side up, on prepared tray so they are just touching. Brush tops with extra milk and sprinkle with remaining almonds. Bake for 16–18 minutes or until golden and cooked when tested with a skewer. Serve warm.