It was my day for morning tea today. I had a fruit twist loaf that I had bought on Sunday morning but my husband decided to make that an after dinner snack last night.
This morning I had to think of something easy that I had ingredients for. As I was scrolling through my recipes I came across this one, it was originally a microwave recipe but I thought it would be nicer done in the oven, I would just have to keep an eye on it for cooking time. As it was essentially a scone type of recipe it was easy enough to guess how long it would need to be cooked.
I was a little nervous of the cooking a scone in a muffin tin scenario but I am glad I did it; they turned out beautifully, like sweet, soft and sugary pastry buns and looked fabulous. And of course they were quick and super easy!
2 cups S.R. flour
2 tablespoons butter
3/4 cup milk
2 tablespoons butter, extra
2 tablespoons sugar
3 tablespoons brown sugar
Sift flour and salt into a basin, rub in butter with tips of fingers. Add sugar.
Make a well in centre of dry ingredients, add milk and mixture to a soft dough.
Knead scone dough until smooth, roll out into an oblong shape.
Spread extra butter over dough and sprinkle with brown sugar.
Glaze edges with a little extra milk.
Roll up as a Swiss roll, keeping roll firm. Cut into slices 2.5 cm and bake
in a greased muffin pan at 200C for 15mins.
Will make about 8 fabulous buns and a few odd bod and small ones from the ends.
I doubled the recipe and ended up with 20 buns but at least 6 of these were weird little end ones or smallish. The larger ones looked like fat caramel roses, just beautiful. Anyway, small ones are just an excuse to eat more 🙂 I must eat the substandard ones, they are not fit for guests….
*Update: I made these again (and again) and added some cinnamon to make them into a cinnamon roll. Very very good!