Preheat Oven to 200C Bake

Line a 25 cm baking dish with cooking spray and baking paper and set aside

Sift flour, baking powder, cinnamon, mixed spice, salt and sugar into a medium bowl.

Add the freshly grated Orange (or lemon) zest to the dry ingredients and stir through

Add cold cubed butter and using your fingers rub the butter into the flour mixture until it resembles coarse breadcrumbs and no large bits of butter remain, this can take a good few minutes.

Add the milk anf gently fold through

The dough should be soft and a little sticky, if a little dry looking add a tiny dash of milk, stir in quickly, but be careful not to overstir

Tip the dough onto a well floured board or bench and form the dough into a smooth ball

The using a floured rolling pin, roll the dough to form a rectangle or square, reshaping the dough sides to keep them as square as you can.

Soften the butter to a spreadable consistency in the microwave, around 12 seconds

Add to this the brown sugar and cinnamon and mix well.

Spread the butter & sugar mixture over the scone dough with the back of a spoon or a knife

Sprinkle over this the raisins, sultanas or currants in an even way

From the long side roll the dough carefully and tightly

Using a sharp knife slice the scrolls between 1-2 cm thick and place in the prepared dish.

Bake for 15-18 minutes until golden brown and remove from the oven

While Cooking Prepare the Glaze

In a medium bowl, add the sifted icing sugar and vanilla

Add water a small amount at a time stirring well until you have a smooth but drizzle-able consistency

Once the scrolls are removed from the oven, using a dessert spoon drizzle the glaze over the pinwheels back and forward until you have evenly covered them.

Serve still slightly warm or store in an airtight container. Best eaten within 2 days.