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Warm strawberry scrolls
Warm strawberry scrolls
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Prep Time:
30 minutes
Cook Time:
12 minutes
Total Time:
42 minutes
Deliciously light and fluffy strawberry coulis scrolls, a perfect treat with tea.
Ingredients:
  • 200g strawberries, hulled, sliced
  • 15.00 gm caster sugar
  • 1/2 lemon, rind finely grated
  • 112.50 gm self-raising flour
  • 65.00 gm buttermilk
  • 3.00 gm pure icing sugar, to serve
  • 79.20 gm 99% fat-free pouring custard, to serve
Instructions:
  • In a bowl, layer the strawberries and sprinkle 2 teaspoons of caster sugar and all of the lemon rind over them.
  • Preheat the oven to 230°C and lightly grease four 3/4-cup capacity (180ml) non-stick Texas muffin holes.
  • Sift flour and reserved caster sugar into a small bowl. Pour buttermilk and stir with a knife to make a soft dough (add water if needed.) Transfer the dough onto a lightly-floured surface. Gently knead until smooth. Roll into a 20cm square.
  • Arrange most of the strawberries in a single layer on top of the dough, leaving a 2cm border on the top and bottom. Roll the dough into a log and cut it into 4 slices. Put each slice into a muffin hole and gently press down.
  • Bake for 10 to 12 minutes until lightly golden. Allow scrolls to rest in the pan for 5 minutes. Transfer warm scrolls to a serving plate, top with remaining strawberries and their juice, sprinkle with icing sugar, and serve with custard.

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