Chelsea Buns

sultana-pecan-chelsea-bunsSo, as you probably know, by my whingeing, and my lack of sweet posts, I am a totally crap baker. I like to do things my way, which is, let’s face it, rather slap dash. However, with baking, it’s precise, it’s a science, and if you think you can stray from the recipe and do ‘what you think’, well, you can’t!

So, while I seem to learn this lesson the hard way. Every. Single. Time. I have changed tact and am only going to make and post easy, foolproof baked goods. Surely I am not the only ‘baking challenged’ person out there. So from now on, every once in a while, Eatin Mess is baking for dummies.


Chelsea Buns
Scone Dough
  • 3 cups plain flour
  • 4½ tsp baking powder
  • ¼ tsp salt
  • 50g butter
  • 1 - 1½ cups milk
  • ⅓ cup sultanas
  • ½ pecans
  • ¼ cup brown sugar + extra 1 tbs for sprinkling
  • 1 tbs caster sugar
  • 1 tsp cinnamon
  • ¼ cup icing sugar
  • 2 tbs water
  1. Preheat oven to 215°C.
  2. Sift the flour, baking powder and salt into a large bowl. Chop and rub in the butter. Add the milk and mix quickly to a soft dough with a knife. Turn out onto a floured board and roll into a square, about 30cm.
  3. Mix the filling ingredients in a bowl. Sprinkle with the filling in an even layer, leaving about an inch bare on one of the sides. Roll up starting at the opposite edge and cut off into 1.5cm slices. Arrange together on a baking tray. Bake for 15 minutes until golden. Remove from the oven and allow to cool slightly.
  4. Mix the glaze ingredients until a smooth paste. Bast the buns with the glaze and then sprinkle with the extra brown sugar.
  5. I recommend eating these as soon as the last sprinkle of brown sugar hits the warm buns.


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