Quandong Damper Scrolls

QuandongSweet
Written By Sarah Graue

Damper scrolls filled with tart Australian quandong compote

Ingredients ↓
Method ↓

Prep time: 20 minutes
Cook time: 15-20 minutes
Total time: ~ 40 minutes
Makes: 10-12 rolls

These quandong damper rolls are simple and incredibly comforting. They taste very much like scones, but are rolled and filled for a fun, shareable twist.

Lightly sweet, gently tart, and finished with a simple drizzle of icing, they’re perfect for morning tea, afternoon baking, or a warm dessert served with cream or ice cream.

Ingredients

Icing

  • ½ cup icing sugar

  1. 1–2 tsp milk (for a creamy icing)
    or

  2. 1–2 tsp lemon or lime juice (for a zestier icing)

Dough

  • 3 cups self-raising flour

  • 1 tsp fine sea salt

  • 40 g cold butter, cubed

  • ¼–1 cup milk (added gradually)

Filling

Method

1. Make the dough
- Clean your hands thoroughly and remove any rings — this one’s hands-on.
-Sift the flour and salt into a large bowl.
- Add the cold butter and use your fingertips to rub it into the flour until the mixture is evenly crumbly.
- Add milk ¼ cup at a time, mixing gently, until a soft, non-sticky dough forms.
- Turn onto a lightly floured surface and knead gently for 30–60 seconds, just until smooth.
Rest the dough for 5 minutes.

2. Shape the rolls
- Roll the dough into a rough rectangle about 5–10 mm thick. It doesn’t need to be perfect.
- Spread 1 cup of quandong compote evenly over the dough, leaving a 2–5 cm clean edge along one long side.
- Roll up into a log, starting from the filled edge.
- Slice into rounds roughly 2 cm thick.

3. Bake
- Place rolls cut-side up on a lined baking tray.
- Bake at 180°C conventional or 170°C fan-forced for 15–20 minutes, until lightly golden.
- Allow to cool for at least 15 minutes before icing.

4. Ice
- Mix icing sugar with your chosen liquid, adding it very slowly – it doesn’t take much.
- Drizzle icing over cooled rolls using a spoon.

To serve

Best served slightly warm with loved ones, either:

  • on their own

  • with cream

  • or with a scoop of vanilla ice cream

Quandong Notes

Our dried quandong halves won’t be available until late 2026.
In the meantime, dried quandong can sometimes be sourced through specialty suppliers. As with all native ingredients, tartness varies – always taste and adjust sugar as you go.

Quandong flavour is personal. If you prefer your quandongs sweeter, simply add a little more sugar. Taste, adjust, and make it yours.

Sarah Graue

Sarah Graue is a down-to-earth photographer based in South Australia and the grower behind Dennison Scrub, where she’s working to regenerate the land and find practical ways to bring Australian ingredients back into everyday life.

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Quandong Compote