| 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.
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”