The Bakinglady 

Chorley scones- makes 12

450g self raising flour

big pinch of salt

110g butter

50g granulated sugar

150ml milk

150ml double cream

Filling

75g butter, softened plus a little more ( melted) to brush on the top)

1 heaped teaspoon ground cinnamon

100g dried mixed fruit or raisins or currants

2 heaped tablespoons granulated sugar plus a little extra for sprinkling on the top

Preheat the oven to 180c gas 6

Place the flour , salt and 110g butter into a large bowl and rub together, with your fingertips until the mixture looks like fine breadcrumbs. Add the sugar, stir to mix then add the milk and cream, stirring with a fork to bring the mixture together to form a soft but not sticky dough.

Lightly flour the work surface then roll the dough out to a rectangle the width of an A4 piece of paper and 1 and a half times as long.

Spread the dough with the softened butter, sprinkle with the cinnamon, 2 tablespoons of sugar and the dried mixed fruit.

Roll up into a long thin Swiss roll, starting at the long edge.

Cut into 12 equal sized pieces.

Line a 12 hole muffin tin with paper cases and pop a piece of the swirled dough into each paper case.

Brush with a little melted butter and sprinkle a little more sugar on top.

Bake for 18 minutes or until a sharp knife comes out cleanly and they are well risen and golden brown. Leave to cool