These Scottish butterscotch scone swirls are very similiar to cinnamon whirls but they are made with a traditional Scottish Scone recipe and are absolutely delicious. The kids love them topped with a little water icing and filled with butter, brown sugar and vanilla.
These Scottish Scone swirls are so easy to throw together you can literally make them in 15 minutes. They are best enjoyed warm fresh out of the oven as they do harden a little once left to stand out.
Although these look so similiar to cinnamon whilrls they are completely different and are based on an old traditional Scottish scone recipe. Perhaps they were inspired by the scandinavian cinnamon whirls. They are not as light and fluffy as the bread type cinnamon whirls but a delicious scone texture that works really well with the butterscotch filling.
If you like the look of this recipe you may also enjoy some of my other traditional Scottish bakes. We love to make fatty cutties they are one of our favourite recipes and originate from Orkney. We also love to make the Scottish wartime orange cake its sooo good!
How do I store these scone swirls and keep them fresh…?
If your kids or husband is anything like mine you don’t need to worry about storing anything because there will be nothing left to store lol! …but if your lucky enough to have some left over you can store them in an airtight container. I like to use my airtight glass storage from Costco.
How do I make a bigger batch…?
You can quite simply make a bigger batch by using a larger baking tray and by doubling up this dough recipe and the filling contents. This recipe makes small swirls but if you want fatter ones try doubling the recipe and making a larger thicker roll.
You don’t have to ice these swirls up and in fact they are super delicious on their own fresh out of the oven. You could also consider drizzling some melted chocolate over the top or toffee sauce would work really well too.
You could try using jam for the filling, raspberry jam would work really well or strawberry or even some marmalade filling when you’ve made a fresh batch in the Winter months. I love the butterscotch filling and its so simple and works really well.
Scottish Butterscotch Swirls Recipe
- 200g plain flour
- 25g cornflour
- 1tsp baking powder
- pinch of salt
- 30g butter
- vanilla 1tsp
- 30g butter
- 60g brown sugar
- icing sugar
- Set the oven to 170oc (fan) and grease up a round cast iron pan or medium sized baking sheet with butter.
- Seive the flour, cornflour and baking powder into a bowl and mix through with the salt.
- Add the butter and rub into the flour between your fingers until it resembles breadcrumbs.
- Add in a little milk at a time and use your hands to form a soft dough. Keep adding in a little more milk until the soft dough is formed into a large ball.
- Sprinkle a chopping board with flour and roll out the dough into a large oval shape. You can get an idea of the thickness from the video at the top of the post.
- Melt the 30g of butter in a pan or in the oven and spread it over the large oval shaped piece of dough. Sprinkle the brown sugar on top of the buttered dough and flatten down any lumps.
- Roll up the dough from the large oval side into a long sausage shape.
- Slice up the sausage into sushi sized rolls and place in the cast iron pan or baking sheet spaced apart ready for the oven.
- Press the rolls down lightly in the pan and leave a small amount of space between each one so that they can expand.
- Pop them in the oven for 15-20 minutes.
- Leave to cool to decorate with icing or enjoy straight away fresh out of the oven.
- Mix a little icing sugar with water and pipe on the top to decorate.
If you enjoyed this recipe you may also like to save it to your favourite pinterest board using the link below: