Recipe - Sticky Scone Teacake

3 cup Defiance Classic Scone &
Damper Mix
One fourth cup Orange juice
One fourth cup Honey
One half cup Pecan nuts; chopped
One half cup Currants
1 1/3 cup Brown sugar
One half teaspoon Grated nutmeg
1 cup 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 equalsized 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)

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