Rolled Scone Bread with Guinness Soaked Raisins and Damson Plums
This recipe can be made using the Neills Scone mix or the Soda bread self raising flour. If using the Soda bread flour omit the tsp. Baking powder in the recipe. Serves 6-7
- 450 g/1lb Neills Buttermilk Scone Mix
- 1 tsp baking powder
- 12½ g/½oz caster sugar
- 250 ml/½pt milk – full cream or low fat or buttermilk
- 4 oz raisins
- 4 dsp Guinness – optional
- 2-3 plums – chopped
- 25 g/1oz soft brown sugar
- 50 gms. Raisins
- ½ tsp. Cinnamon powder
- 50 g/2oz softened butter or polyunsaturated fat
- Grease well a round 18-20cm/7-8 inch tin and dust lightly with caster sugar.
- Sieve the Neills Scone Mix into a large bowl and add the baking powder. Add the sugar 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/12×9 inches and ½ inch thick.
- Make the filling by mixing the melted fat, raisins, Guinness, chopped
- plums and sugar & cinnamon spread on top of the rolled dough.
- 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 @ 200°C/gas mark 6 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.