Sticky Scone Teacake
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INGREDIENTS
- 1/2 ts Grated nutmeg
- 1 1/3 c Brown sugar
- 1/4 c Honey
- 1 c Buttermilk; (approximately).
- 1/2 c Currants
- 1/4 c Orange juice
- 1/2 c Pecan nuts; chopped
- 3 c Defiance Classic Scone &
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)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (747g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 2418 | ||
| Calories from Fat: 6 (0%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2418
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