Lemon-Berry Scone Scrolls

Makes 8 Prep Time 4 minutes   Cook Time 15 minutes   Rated:

This recipe is an oldie but a goldie in our house. I used to make them for the kids (remember there was five of them) after school sometimes. It is kind of a warm, homey, watch out we’re in the CWA-style treat that makes the baker and the eater feel all warm and fuzzy and loved. Also a great winter dessert with the obligatory lashings of lemon custard … who could pass this up? Diet be damned.

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!




Preheat oven to 180°C. Line a 20cm round cake tin and set aside.


Make scone dough as directed and roll into a large rectangle.


Spread Lemon Butter over the whole rectangle. Sprinkle with a few of the berries.


Roll into a large Swiss roll shape and cut across the roll. Place each piece, cut side up into prepared tin and squash to fit. (This is not bread dough and will only rise marginally).


Place remaining berries on top and cook 15–20 minutes until golden, sticky and fragrant.


Allow to cool in tin a little before dusting with plenty of Ten Times sugar.


Serve hot with custard, cream or ice cream as a dessert, or cold with a nice cup of Brew Choc for afternoon tea.

Served with

More Bakery

That's all the recipes!

No more recipes to load