| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Super2 | 1 | servings | |
INGREDIENTS
| 3 | c | Defiance Classic Scone & Damper Mix |
| 1/4 | c | Orange juice |
| 1/4 | c | Honey |
| 1/2 | c | Pecan nuts; chopped |
| 1/2 | c | Currants |
| 1 1/3 | c | Brown sugar |
| 1/2 | ts | Grated nutmeg |
| 1 | c | Buttermilk; (approximately). |
INSTRUCTIONS
1. Lightly grease a 23 cm round tin and line the base. Place the orange juice, honey, pecan nuts and currants in a saucepan. Bring to the boil and simmer for a few minutes. Cool. 2. Combine scone mix, sugar and nutmeg in a bowl and add sufficient buttermilk to make a soft but manageable dough. 3. Knead on a lightly floured board and roll out to form a rectangle 20 cm x 30 cm. Spread scone dough with pecan mixture, roll up like a sausage and cut into 10 equal-sized pieces. 4. Arrange in tin, with cut surface upwards. 5. Brush with buttermilk, sprinkle with a little extra nutmeg and bake in a moderately hot oven (190C) for 35 minutes or until cooked. Serve warm as a dessert or afternoon tea. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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