Sticky scone teacake

1 servings

Ingredients

Quantity Ingredient
3 cups Defiance Classic Scone & Damper Mix
¼ cup Orange juice
¼ cup Honey
½ cup Pecan nuts; chopped
½ cup Currants
1⅓ cup Brown sugar
½ teaspoon Grated nutmeg
1 cup Buttermilk; (approximately).

Directions

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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