Berry Scrolls with Raspberry Yoghurt Drizzle
Berry Scrolls with Raspberry Yoghurt Drizzle
These scrolls are made using a scone mixture, so there is no need to use yeast or wait for the mixture to rise. The scrolls are packed with delicious berries and make enough to serve the whole family, perfect for a weekend brunch.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 2 cups cream
- 2 cups full-cream milk
- 6¼ cups flour
- 125g raspberries
- 125g blackberries
- 125g blueberries
- ½ cup slivered almonds
- ½ raspberry coulis
- 1 cup Greek yoghurt
Method
- Preheat oven to 210°C.
- In a large bowl, add the cream and milk, stirring to combine.
- Add the flour 1 cup at a time, mix through.
- Once mixture all comes together, tip out onto a floured surface.
- Roll out to 1½cm thickness.
- Scatter the berries over the bottom half of the dough and fold the top back over to cover.
- Slice the dough from top to bottom into 2cm-thick strips.
- Take 2 slices and twist together to form a spiral. Shape the twisted dough into a circle and place into a large 30cm rectangle baking dish.
- Repeat using the rest of the dough.
- Bake in oven for 30 mins until golden brown.
- While the scrolls are cooking, gently mix the coulis through the yoghurt.
- Serve the scrolls warm drizzled with the raspberry yoghurt.
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