Even though these rolls are based on a scone dough, they resemble more a cakey biscuit. Confused? Just go ahead and bake them, you won't be disappointed… and you'll probably find yourself sneaking an extra slice!
- 170 g (1 cup) seedless raisins
- 60 ml (¼ cup) freshly brewed strong coffee
- 225 g (1½ cups) self–raising flour
- 75 g (½ cup) plain flour
- pinch of salt
- 80 g butter, softened slightly, cubed
- 2 tbsp caster sugar
- 125 ml (½ cup) thin (pouring) cream
- 80 ml (⅓ cup) milk, plus extra for glazing
- 150 g good-quality dark chocolate, chopped
- 125 g (1 cup) pure icing sugar
- 1 tbsp freshly brewed strong coffee
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 15 minutes
Preheat the oven to 180°C. Line a large baking tray with non–stick paper.
Put the raisins and coffee in a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside for 15 minutes or until almost all the liquid has been absorbed. Drain the raisins and set aside.
Sift both the flours and salt together into a medium bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the sugar and make a well in the centre. Combine the milk and cream, add to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps.
Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (only about 6 times) to bring it together in a smooth ball. Use a lightly floured rolling pin to roll the dough into a rectangle about 32 x 28 cm. Sprinkle the dough with the chocolate and then the soaked raisins, leaving a 1 cm border. Starting from a long side, roll up the dough to form a log. Cut in half and then place both logs on the lined oven tray, leaving enough room between each for spreading. Brush the surface of the logs with the extra milk to glaze.
Bake in preheated oven for 40 minutes or until golden and cooked though and the logs sound hollow when tapped on the base. Remove from the oven and transfer the logs to a wire rack to cool.
To make the icing, put the icing sugar in a medium bowl and stir in the coffee to make a smooth pouring consistency. Drizzle over the cooled logs. Set aside for 15 minutes or until the icing sets before slicing.
• These rolls will keep in an airtight container at room temperature for up to 4 days.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
Photography by Alan Benson. Styling by Kristine Duran-Thiesse. Food preparation by Tina McLeish.
For more recipes, view our online column, Bakeproof: Scones.