Another quick scroll recipe 🙂 A summer version of these whole wheat ones, they are a small batch recipe that only takes about 20 minutes from opening the flour bag to opening the oven. You can use whatever fruit you want really, stone fruit would go very well with berries.
Kiwi-Strawberry Scone Scrolls
1.5 cups flour
3 tsp baking powder
75g vegan margarine
1 egg, whisked
1/3 cup ish cold water
Strawberries, a handful, chopped well
1-2 kiwifruit, mashed (you can reduce it a bit by heating it for 1 minute on high and cooling slightly)
Preheat the oven to 180 degrees Celsius and line or grease a baking tray.
Whisk together the flour, baking powder and lemon zest (I used only half a lemon’s worth). Rub in the margarine, then mix in the whisked egg. Add water a bit at a time and mix, then use your hands to very lightly knead into a soft but not too sticky dough. Roll it out on a lightly floured surface until about 30 by 20 cm. Spread on the kiwifruit puree and sprinkle on the strawberries. Roll up lengthways and cut into about 6 rolls.
Place on the tray and cook 25 minutes, until golden and no longer sticky on the bottom. You can always use the skewer test if you are worried or unsure 🙂 Cool slightly and enjoy warm! Or cold. Up to you.
Makes 6 scrummy scrolls for your enjoyment.
I have some fancier recipes coming soon; I know I am overdoing the strawberries at the moment, but when in Rome/season!
Have a lovely week everyone 🙂