Grease well a round 18-20cm/7-8 inch tin and dust lightly with caster sugar.
Sieve the Neills Scone Mix into a large bowl and add the baking powder. Add the sugar and milk and mix to a firm dough. Turn out onto a floured surface, knead lightly and roll out to a rectangular shape approximately 30x23cm/12×9 inches and ½ inch thick.
Make the filling by mixing the melted fat, raisins, Guinness, chopped
plums and sugar & cinnamon spread on top of the rolled dough.
Brush around the edges of the dough with cold water – this will help seal the edges – and roll the dough up loosely into a log shape, making sure it is even and well-shaped. Using a sharp knife, cut the log into 7 slices and arrange flat in the tin with one in the centre.
Bake in the oven @ 200°C/gas mark 6 for 15-20 minutes until risen and golden. Remove from the tin and leave to cool. The scones will retain their individual roly-poly shape and can be separated easily.