Preheat oven to 210 degrees.
Lightly grease a 20cm round cake tin and set aside.
Sift flour into a bowl.
Rub in the butter in using your fingertips.
Add the milk and mix to a soft dough.
Knead on floured surface until smooth.
Roll the dough out into a large rectangle (about 4-5mm thick).
Spread over the Nutella and sprinkle over the defrosted raspberries.
Roll the dough up into a tube (lengthways).
Use a sharp knife to cut the roll into 10-12 pieces.
Place the pieces cut side up into the prepared cake tin (allow the rolls to slightly touch one another as this will help them to rise).
Bake for 15-20 minutes or until golden brown.
Allow to cool slightly in the tin.
Melt the extra Nutella in the microwave and drizzle over the top of the scrolls.
Serve warm or cold.