Instructions: Mix together the ingredients for the filling. Grease a large roasting tin, about 14 x16 inches (35 x 40 cm) Make the scone dough (biscuit dough) in the food processor, i.e. whiz all the dry ingredients with cold cubed butter. Then add enough milk to make a soft dough. The original recipes called for 10 fluid oz of milk but I found that was far too much.

If you dont have a food processor, mix the dry ingredients and rub in the butter until the mixture looks like bread crumbs. Stir in milk gradually and mix quickly to form a soft dough.

Knead the dough lightly and roll out on a well floured board, into a rectangle 16 x12 inches (40 x 30 cm). Brush with a little milk and spread the prepared filling over as evenly as possible. Go right to the edges of the short sides. Press the filling into the dough lightly with the palm of your hand.

Working from a long side, roll up the dough like a swiss (jelly) roll. Cut with a sharp knife into 24 slices. This can be quite a sticky process. Place the slices flat onto the greased tin, in 4 rows of 6 buns. If you dont have a large tin, use 2 smaller ones. It is better if the slices almost touch so that the buns meet when cooked. This gives softer sides and makes it easier to ice them.

Bake at 425 F / 220 C for 20 - 25 minutes until well risen and cooked through. Leave until cold.

Mix the icing sugar and lemon juice to make a fairly soft icing. Drizzle over the buns from the end of a teaspoon, moving backwards and forwards to leave squiggly lines on each bun rather than a solid coating. Decorate with half a cherry if you like.

NOTES : You can freeze these.

Good for hungry runners and bikers.

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