Method:

1. Preheat oven to 200°C. Grease a 6 whole jumbo muffin tin (1 cup capacity).

2. Sift flour, baking powder, sugar and salt into a mixing bowl. Cut the butter into pieces and rub into the flour mix with your fingertips to form coarse breadcrumbs.

3. Mix in buttermilk to form a soft dough. Turn onto a floured board and knead lightly into a ball. Roll out to a 23cm x 23cm square.

4. Carefully spread all but 1 tablespoon of the Craig’s Strawberry Jam over the rolled- out dough. Scatter over the strawberries and mint (optional).

5. Carefully roll up the dough enclosing the strawberries. Cut into 6 even sized pieces. Place the scrolls, scroll side uppermost into the muffin tins. Bake for 20 – 25 minutes until golden and cooked. Remove from the oven. While still hot brush the tops with the reserved strawberry jam. Stand for 5 minutes before removing the scrolls from the tin.

6. Serve warm. These taste great as they are or if wished add a dollop of yoghurt or custard on the side, or spread with cream cheese or butter.