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Raspberry swirls
- Prep time:
- 30 mins
- Cook time:
- 15 mins
- Serves:
- Makes 12 swirls
Rachel Allen’s sticky pastries are a delicious alternative to scones for an afternoon tea
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Tips and suggestions
- Cooks Tips...
- If using butter straight from the fridge, you can grate it into the flour and mix it without having to rub it in. Also, don’t spread over too much of the jam as it will splurge out and make a horrible mess!
Ingredients
- 450g plain flour, plus extra for dusting
- 2 tsp Baking powder
- 1/2 tsp Salt
- 75g caster sugar
- 75g Butter, diced
- 3 Eggs
- 300ml whole Milk
- 2 heaped tbsp raspberry jam or marmalade
- 2 tbsp granulated sugar, for sprinkling
Method
1. Preheat oven to 220C/gas mark 7.2. Sift the flour and the baking powder into a large bowl. Add the salt and caster sugar and mix together. Add the butter and, using your fingertips, rub it into the flour until the mixture resembles breadcrumbs.
3. In another bowl, whisk two of the eggs with the milk. Make a well in the centre of the dry ingredients and pour in most of the egg and milk. Using one hand, held firmly in a claw shape, mix in the flour from the sides of the bowl to form a soft and quite sticky dough, adding more egg and milk if necessary. (You may not need all of the egg and milk mixture.)
4. Tip the dough onto a lightly floured work surface, dust with more flour and gently roll out into a 1cm/1/2in thick rectangle approximately 30cm/12in long and 18cm/7in wide.
5. Spread the raspberry jam over the top to cover the surface. With the longest side facing you, roll up the dough away from you, to resemble a swiss roll.
6. Cut the finished log into 12 slices. Place slightly apart on a greased baking tray, cut side up, sprinkle with the granulated sugar and cook in the oven for 10-15 minutes, or until golden-brown. Serve warm.
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Latest Comment
View all comments (14)I have tried this recipe and it's delicious. also, you can leave out the sugar altogether as the jam is sweet enough on it's own.you can chill the dough for 10 minutes and this makes rolling out easier.
just made these. yum! like others, i too found 200ml milk + 2 eggs to be more than enough
yummy works really well ,kids love it
yummy very easy to make . going to make again
I thought this was a very easy yet affective dish to make. I loved being creative and replacing raspberry jam with strawberry jam or marmalade....although why fix it if it's not broken! I agree that there should only be two eggs used and 200mls of milk...it really is wasteful to use the whole lot. I know I'll be making these again :)
Tried this today taking Judith and Gina - you def need no more than 200ml milk plus 2 eggs - I wonder if there was a misprint in the recipe? They were ABSOLUTELY FABULOUS but then again, so are all of Rachel Allen's scone recipes - they have now replaced my fav recipe of hers light and sweet scones from her friend Oisin!
My grandson loved these swirls, and I hope to make some more in the near future. I will also try these with lemon curd, as he likes that as well. Thank you.
I saw Rachel make this on the friday show & thought it looked yummy so tried it today. Agree that 200ml of milk would be better, but managed to use mine for Yorkshire puddings today! She used the egg to brush over the top of the swirls. She referred to them as scones in the show. I used Danish set jam, which is quite runny but will try a thicker one next time as I don't think there was a lot of jam left once cooked.
I'm having difficulty in printing the recipe - I only get the method aand not the ingredients - does anyone have an answer to the problem
in the ingrediants you say use 3 eggs, but in the method its only 2 eggs could you please let me know as i would very much like to make it
I made the swirls today and they were lovely, my little boy really enjoyed them too. As Judith mentioned 200 ml of milk is plenty (as I made mine with 300ml and there was over 100ml of waste). This is a really easy recipe to follow with great end results.
I made the swirls today
Found I only needed 200ml milk with two eggs. Is the third egg used for glazing? (no mention of it in recipe). Apart from above comment they were really great! Lovely and light and they kept well for a couple of days.
Just made these, they are lovely and light, a bit like a scone. The sprinkle of sugar on top gives added crunch and it's not too sweet. Great with a cup of tea!