Recipe: Rolled cinnamon scone bread
Jenny Bristow reveals the perfect recipes for light summer dishes.
What you'll need
I love this bread, with its swirling pattern and spicy sweetness.
450g/1lb plain flour and 2 tsp baking powder or 450g/1lb cake-making self-raising flour
25g/1oz polyunsaturated fat
12½g/½oz caster sugar
2 eggs, lightly beaten
125ml/¼ pt milk, full cream or low fat
50g/2oz softened butter or polyunsaturated fat
50g/2oz muscovado sugar
3 tsp good quality cinnamon powder
110g/4oz light cream cheese
50g/2oz icing sugar
2-3 tsp milk
2 tsp lemon juice
Grease well a round 18-20cm/7-8 inch tin and dust lightly with caster sugar.
Sieve the flour into a large bowl and add the baking powder if necessary. Cut and rub in the polyunsaturated fat until the mixture resembles fine breadcrumbs. Add the sugar, egg and milk and mix to a firm dough. Turn out onto a floured surface, knead lightly and roll out to a rectangular shape approximately 30x23cm/12x9 inches and ½ inch thick.
Make the filling by creaming together the fat, sugar, sultanas and cinnamon powder. When it is smooth, spread it over the dough evenly. Brush around the edges of the dough with cold water — this will help seal the edges — and roll the dough up loosely into a log shape, making sure it is even and well-shaped. Using a sharp knife, cut the log into 7 slices and arrange flat in the tin with one in the centre.
Bake in the oven at 200°C/gas 6/400°F for 15-20 minutes until risen and golden. Remove from the tin and leave to cool. The scones will retain their individual roly-poly shape and can be separated easily.