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).
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.
Yields
1 servings