This recipe is really a two-part recipe – you have to make two things, lemon butter, and the scroll dough.  Once you’ve done that, you just need to assemble it.

These are great for lunchboxes or after school snack.  Make a double batch and freeze so you have some on hand when needed.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Jo and Tracey x

  • 25m
  • 25m
  • 50m

Ingredients

Scroll Ingredients

  • 2 tsp. dried instant yeast
  • 280 g lukewarm water
  • 1 1/2 tsp. sugar
  • 500 g bakers flour
  • 1 1/2 tsp. salt
  • 2 tsp. apple cider vinegar
  • 1 tbsp. olive oil

Lemon Butter Ingredients

  • 90 g fresh lemon juice (approx 4-5 large lemons)
  • 100 g caster sugar
  • 60 g butter
  • 1 large egg

Extra Ingredients

  • 1 tsp. butter for greasing pie dish
  • 2 handfuls of frozen blueberries

Icing Ingredients

  • 100 g icing sugar
  • 1 tbsp. lemon juice
  • 1 tbsp. butter

Instructions

Thermal Cooking Method

  1. Add all scroll ingredients into your thermal cooking device and knead for 6 minutes. TIP: Add them in the order listed above.
  2. Set aside in an oiled bowl and cover with a clean cloth. Let this double in size.
  3. While that's rising, clean your jug and let's make the lemon butter.
  4. Using the whisking attachment add all your lemon butter ingredients to your mixing jug and cook for 8 mins/80ºC/speed 3. You will know it is ready when the mix sticks to the back of a teaspoon, otherwise continue cooking for a few extra minutes.
  5. Store in a sterilised glass jar in the fridge and let it cool down.
  6. Now that your dough has doubled and your lemon butter has cooled, let's make the scrolls.
  7. Preheat oven to 180ºC and grease a pie dish with some butter.
  8. Roll out your dough into a big rectangle, until it gets to approx. 1/2cm thick. Spread a good coating of lemon butter on top, then sprinkle over the blueberries. Roll into a scroll and slice approx. 4cm long pieces. Place these into your pie dish.
  9. Cook in oven for 25 minutes until golden brown on top.
  10. Let this cool down and then make the icing by placing all ingredients into your clean mixing jug and mix on speed 4 until well combined - approx. 20 secs.
  11. Pour icing over your scrolls and let it set.
  12. Serve cold or warm.

Traditional Cooking Method

  1. Add all scroll ingredients into a mixing bowl and mix until well combined. Turn out onto a well floured bench and knead for 6 minutes.
  2. Set aside in an oiled bowl and cover with a clean cloth. Let this double in size.
  3. While that's rising, let's make the lemon butter.
  4. Place eggs and sugar in a bowl over a barely simmering pot of water. Whisk until the sugar dissolves.
  5. Add lemon juice and butter and whisk constantly for around 20 mins or until it thickens. Do not allow it to get too hot or to boil.
  6. Store in a sterilised glass jar in the fridge and let it cool down.
  7. Now that your dough has doubled and your lemon butter has cooled, let's make the scrolls.
  8. Preheat oven to 180ºC and grease a pie dish with some butter.
  9. Roll out your dough into a big rectangle, until it gets to approx. 1/2cm thick. Spread a good coating of lemon butter on top, then sprinkle over the blueberries. Roll into a scroll and slice approx. 4cm long pieces. Place these into your pie dish.
  10. Cook in oven for 25 minutes until golden brown on top.
  11. Let this cool down and then make the icing by placing all ingredients into a bowl and hand beat until well combined.
  12. Serve cold or warm.

Nutrition

  • 12