Rachel's Raspberry Swirls

Rachel Allen was recently on Market Kitchen and demonstrated these swirls as an interesting alternative to the humble
scone. This is a basic scone mixture and jam is used as a delicious filling. A firm favourite for my boys, and one ingredient they try to include the most in their diet, is Nutella. When I put a restriction on it they are quick to point out that it's full of goodness -according to the ads it is packed with only the best ingredients. I often find the power of advertising works best when one already desires the product!!!  But my boys were certainly delighted when I made these swirls with the Nutella as an alternative to jam. 
If you are entertaining guests these swirls certainly are an impressive addition to afternoon tea.  I am lucky enough to have a large amount of homemade jam perfect for this recipe but a good  quality shop bought variety would also be perfect. I would serve these Raspberry Swirls with a blob of cream and a little extra jam. 

A thin spread of jam is all that's needed, otherwise it will only leak out.

Roll the dough to resemble a swiss roll.


  • 450 g plain flour, plus extra for dusting
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 75 g caster sugar
  • 75 g butter, diced
  • eggs
  • 300 ml milk
  • 2 heaped tbsp rasberry jam
  • 2 tbsp granulated sugar, for sprinkling


1. Preheat oven to 220°C/425°F/gas mark 7. 
2. Sift the flour and the baking powder into a large bowl. Add the salt and caster sugar and mix together. Add the butter and, using your fingertips, rub it into the flour until the mixture resembles breadcrumbs.
3. In another bowl, whisk two of the eggs with the milk. Make a well in the centre of the dry ingredients and pour in most of the egg and milk. Using one hand, held firmly in a claw shape, mix in the flour from the sides of the bowl to form a soft and quite sticky dough, adding more egg and milk if necessary. (You may not need all of the egg and milk mixture.)
4. Tip the dough onto a lightly floured work surface, dust with more flour and gently roll out into a 1cm/1/2in thick rectangle approximately 30cm/12in long and 18cm/7in wide.
5. Spread the raspberry jam over the top to cover the surface. With the longest side facing you, roll up the dough away from you, to resemble a swiss roll.
6. Cut the finished log into 12 slices. Place slightly apart on a greased baking tray, cut side up, sprinkle with the granulated sugar and cook in the oven for 10-15 minutes, or until golden-brown. Serve warm.