Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6 and grease a non-stick 12-hole muffin tin with butter.
2. For the filling, place the softened butter, both sugars, orange zest and spices in a medium bowl and stir to a soft, spreadable paste. Set aside.
3. Sift the self-raising flour into a large bowl with the raising agents and salt. Rub in the diced butter with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
4. Make a well in the dry mixture then add the buttermilk and vanilla and combine it quickly with a cutlery knife at first, then your hands, taking care not to overwork the dough.
5. Turn the dough out onto a well-floured surface and roll to a 22cm x 30cm rectangle. Place spoonfuls of the prepared filling all over the dough then use the back of a spoon to spread it almost to the edges. Scatter with the pecans and raisins, gently pressing them down, and then roll the dough up fairly tightly from one of the long sides.
6. Trim the ends then slice the roll into 12 even pieces and gently push each round into the muffin tin holes. Brush with a little milk, sprinkle with the extra demerara sugar and bake for 20-25 minutes until golden brown and crisp on top. Cool in the tin for 5 minutes before loosening the scones from the tin and placing on a wire rack to cool completely.
7. For the glaze, sift the icing sugar into a bowl and gradually stir in enough orange juice to give a drizzling consistency. Once the scroll scones have cooled, drizzle over the icing and leave to set.