Lemon-Berry Scone Scrolls
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.
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Need
- 1 Batch Easy Soda Cream Scones Recipe
- 300 Grams berries of choice, fresh or frozen
- 1/2 Batch Lemon Butter or as needed Recipe
- Icing sugar as needed
Do
- 1
Preheat oven to 180°C. Line a 20cm round cake tin and set aside.
- 2
Make scone dough as directed and roll into a large rectangle.
- 3
Spread Lemon Butter over the whole rectangle. Sprinkle with a few of the berries.
- 4
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).
- 5
Place remaining berries on top and cook 15–20 minutes until golden, sticky and fragrant.
- 6
Allow to cool in tin a little before dusting with plenty of Ten Times sugar.
- 7
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
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
