Fruit And Nut Scrolls - cooking recipe

Ingredients

3 1/4 cups self-rising flour
2 tsp granulated sugar
3 1/2 tbsp butter
1 1/2 cups buttermilk
None None FOR THE FILLING
1/4 cup raisins
1/4 cup currants
1/3 cup dried apricots, chopped
1/4 cup prunes, chopped
1 None medium apple, peeled, finely chopped
2 tbsp sliced almonds
2 tsp orange zest
2 tbsp orange juice
1/3 tsp ground cloves
2 tsp rum or brandy
3 1/2 tbsp brown sugar
None None FOR THE GLAZE
2 tbsp apricot jam
None None FOR THE ICING
1/3 cup powdered sugar

Preparation

Preheat oven to 450\u00b0F. Grease 2 baking trays.
Sift flour and sugar into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs then stir in enough buttermilk to form a soft, sticky dough. Turn out onto a floured work surface and knead until smooth.
Roll dough out into a 10x14 inch rectangle. Combine all ingredients for filling then spread over dough. Roll up firmly from 1 long side then cut into 3/4 inch slices. Arrange, cut side up, about 1 inch apart on trays. Bake for 15 mins.
Meanwhile, to make the apricot glaze, combine jam and 2 tsp water in a small saucepan. Simmer for 2 mins, or until glaze thickens slightly. Strain then brush over hot rolls.
To make the icing, combine powdered sugar and 1 tbsp hot water in a small bowl and stir until smooth. Drizzle over apricot glaze.