• 350 g (12 oz/2⅓ cups) self-raising flour (or plain/all purpose flour and 2–3 tsp baking powder)
• 75 g (2½ oz approx. ½ stick) butter, chilled
• 150–175 ml (⅔-¾ cup) buttermilk (or regular milk)
• pinch of salt
• 1 egg, lightly beaten

And also

• large chunk spreadable butter
• sugar
• cinnamon
• raisins
• nuts: walnuts, pecan nuts, peanuts, whatever you have in the cupboard, coarsely chopped

Preheat the oven to 180°C (350°F/Gas 4).

In a bowl, knead the flour with a little salt and the butter until the dough looks like coarse sand. Slowly add the buttermilk into a supple dough.

Roll the dough ball out into a very thin slab (say 0.5 cm/⅛ inch thick) on the countertop dusted with flour.

Liberally spread butter on the dough. Sprinkle with sugar, cinnamon, raisins and chopped nuts.

Roll the slab lengthways into a long rope.

Grease a baking tin. Cut the roll into equal small rolls and place them upright against each other in the tin. They don’t have to fit tightly. Brush with the lightly beaten egg and bake the scrolls for approx. 25 minutes until golden brown and cooked on the inside.

Serve with chilled butter. Or also delicious with whipped cream or unsweetened crème fraîche.