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)
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|Serving Size: 1 Serving (747g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 6 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 166.9mg||6 %|
|Potassium 1082.2mg||28 %|
|Total Carbohydrate 623.7g||183 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 620.8g|
|Protein 2.1g||3 %|
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Calories per serving: 2418
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