Scone And Raspberry Jam Pinwheels

• 4 cups self-raising flour
• 3 tbsp butter, chopped
• 1 tbsp sugar
• 1 cup milk
• 1/2 cup raspberry jam, warmed, plus extra to glaze
• 1 tsp cinnamon
• 1/2 cup currants

1. Preheat oven to 350u0b0F. Lightly grease and line a 10 x 6 inch baking tray
2. Sift flour into large bowl. Using fingertips, rub in butter until mixture resembles crumbs. Stir in sugar. Make a well in the center of the mixture. Add milk all at once, mixing lightly to form a firm dough. Roll or press dough out to a 9 x 11 inch rectangle.
3. In a bowl, combine jam and cinnamon. Spread over dough, and sprinkle currants over. Roll up lengthwise to enclose filling.
4. Cut into (10) 1 inch-thick slices. Arrange on tray, cut-side down. Bake for 20-25 minutes, until they sound hollow when tapped. Brush with a little extra jam while still hot. Transfer to a wire rack to cool.

flour, butter, sugar, milk, raspberry, cinnamon, currants

Taken from recipes-plus.com/api/v2.0/recipes/28611 (may not work)