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1
Mix together the ingredients for the filling.
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2
Grease a large roasting tin, about 14 x16 inches (35 x 40 cm) Make the scone dough (biscuit dough) in the food processor, i.e.
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3
whiz all the dry ingredients with cool cubed butter.
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4
Then add in sufficient lowfat milk to make a soft dough.
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5
The original recipes called for 10 fluid ounce of lowfat milk but I found which was far too much.
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6
If you do not have a food processor, mix the dry ingredients and rub in the butter till the mix looks like bread crumbs.
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7
Stir in lowfat milk gradually and mix quickly to create a soft dough.
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8
Knead the dough lightly and roll out on a well floured board, into a rectangle 16 x12 inches (40 x 30 cm).
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9
Brush with a little lowfat milk and spread the prepared filling over as proportionately as possible.
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10
Go right to the edges of the short sides.
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11
Press the filling into the dough lightly with the palm of your hand.
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12
Working from a long side, roll up the dough like a swiss (jelly) roll.
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13
Cut with a sharp knife into 24 slices.
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14
This can be quite a sticky process.
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15
Place the slices flat onto the greased tin, in 4 rows of 6 buns.
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16
If you do not have a large tin, use 2 smaller ones.
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17
It is better if the slices almost touch so which the buns meet when cooked.
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18
This gives softer sides and makes it easier to ice them.
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19
Bake at 425 F / 220 C for 20 - 25 min till well risen and cooked through.
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20
Leave till cool.
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21
Mix the icing sugar and lemon juice to make a fairly soft icing.
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22
Drizzle over the buns from the end of a tsp., moving backwards and forwards to leave squiggly lines on each bun rather than a solid coating.
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23
Decorate with half a cherry if desired.
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24
NOTES : You can freeze these.
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25
Good for hungry runners and bikers.
