- 2 1/3 cups self rising flour (or all-purpose flour with 2-3 teaspoons baking powder)
- pinch of salt
- 1/2 stick butter, chilled
- 2/3-3/4 cup buttermilk (or regular milk)
- large chunk of spreadable butter
- nuts – walnuts, peanuts, whatever you have in the cupboard, coarsely chopped
- 1 egg, lightly beaten
- Preheat the oven to 180 degrees C.
- In a bowl, mix the flour with a little salt and the butter until the dough looks like coarse sand (or conversely, you could use your food processor). Slowly add the buttermilk into a supple dough.
- Roll the dough ball out into a very thing slab (say, 1/8 inch thick) on the countertop dusted with flour. Liberally spread butter on the dough. Sprinkly with sugar, cinnamon, raisins, and chopped nuts. Roll slab lengthwise into a long rope.
- Butter a baking sheet or cover with parchment paper. Cut the roll into equal small rolls and place them upright against each other on the sheet. They don’t have to fit tightly. Brush with the lightly beaten egg and bake the scrolls for approximately 25 minutes until golden brown and cooked on the inside.
Serve with chilled butter. Also delicious with whipped cream or unsweetened creme fraiche.
Makes 4-6 Servings