Blueberry and Cinnamon Scrolls

Blueberries are one of those superfood thingos, you know those foods that are packed with antioxidants, other fabulous vitamins and minerals and apparently cures whatever ails you, but don't let put you off. They may be good for you but they are also absolutely delicious. Here in Sydney, blueberries are in early season so by next month we will be enjoying the price drop and fresh local produce *happy dance*.

Cinnamon also has some pretty special qualities but don't let that fool you! These scrolls, with all their added bonuses' are still ideally occasional treats.

You’ll notice once again I have used Muscovado sugar and I will clarify again: Muscovado is unrefined cane sugar so it retains its rich molasses flavour. Although it does sweeten, it is not at all an equivalent of refined cane sugar, I use it in recipes like this for its flavouring. 
Brown sugar can be used instead although it is not as rich. 

Blueberry and Cinnamon Scrolls

Dough

2 ½ cups self raising flour (20oz)

30g butter, chopped

2 tsp oil

1 cup milk (4oz)

1 teaspoon vanilla esscence 

½ teaspoon Cinnamon

Filling

20g melted butter

125g blueberries

2 teaspoons dark muscovado sugar

1 teaspoons cinnamon

Icing (optional)

½ cup Icing mixture/confectioners sugar

1 teaspoon butter

1 teaspoon vanilla essence

1-2 teaspoon milk

Method

Preheat oven to 180°C

• Mix flour, butter, oil, vanilla and cinnamon in a food processor until well combined.

If mixing by hand rub butter into dry ingredients with fingertips then add oil.

• Add milk and process until dough is formed.

If mixing by hand add milk a little at a time, kneading until mixture forms a dough.

• On a floured surface, roll out dough in a rectangle about 1cm (1/3 inch) thick.

• Brush dough with butter

• Blend Blueberries, muscovado and cinnamon into a paste and spread evenly onto dough.

• Roll up dough, lengthways and cut into 2cm (¾ inch) thick segments.

• Place the scrolls close together on a baking tray or dish and bake for 15 minutes

Icing- best while scrolls are still hot.

• In a small bowl, cream butter, icing mixture and vanilla essence.

• Add 1 teaspoon of milk at first and mix well. Consistency needs to be just runny enough to drizzle. If need, add very small amounts if extra milk at a time until consistency is achieved.

• Drizzle icing over scrolls while they are still warm. (Some icing will then ooze down into the scrolls *drool*)

Enjoy warm or cold!

You can also check out these yummy Apple Pie Yoghurt Dough Scrolls for Kidgredients Here