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Add a photoRaciónes: 12
Ingredientes
- FILLING
- 8 ounce sultanas
- 2 ounce glace cherries roughly minced
- 1 tsp mixed spice
- 2 ounce Demerara sugar
- 1 ounce melted butter
- 1 Tbsp. lemon juice
- 1 ounce grnd almonds SCONE MIX
- 1 lb self raising flour
- 2 tsp baking pwdr good healthy pinch salt
- 4 ounce sugar
- 4 ounce butter or possibly margarine cubed
- 6 x fluid ounces lowfat milk - as needed more or possibly less ICING
- 4 ounce icing sugar lemon juice DECORATION halved
- 12 x glace cherries
Direcciones
- Mix together the ingredients for the filling. Grease a large roasting tin, about 14 x16 inches (35 x 40 cm) Make the scone dough (biscuit dough) in the food processor, i.e. whiz all the dry ingredients with cool cubed butter. Then add in sufficient lowfat milk to make a soft dough. The original recipes called for 10 fluid ounce of lowfat milk but I found which was far too much.
- If you do not have a food processor, mix the dry ingredients and rub in the butter till the mix looks like bread crumbs. Stir in lowfat milk gradually and mix quickly to create a soft dough.
- Knead the dough lightly and roll out on a well floured board, into a rectangle 16 x12 inches (40 x 30 cm). Brush with a little lowfat milk and spread the prepared filling over as proportionately as possible. Go right to the edges of the short sides. Press the filling into the dough lightly with the palm of your hand.
- Working from a long side, roll up the dough like a swiss (jelly) roll. Cut with a sharp knife into 24 slices. This can be quite a sticky process. Place the slices flat onto the greased tin, in 4 rows of 6 buns. If you do not have a large tin, use 2 smaller ones. It is better if the slices almost touch so which the buns meet when cooked. This gives softer sides and makes it easier to ice them.
- Bake at 425 F / 220 C for 20 - 25 min till well risen and cooked through. Leave till cool.
- Mix the icing sugar and lemon juice to make a fairly soft icing. Drizzle over the buns from the end of a tsp., moving backwards and forwards to leave squiggly lines on each bun rather than a solid coating. Decorate with half a cherry if desired.
- NOTES : You can freeze these.
- Good for hungry runners and bikers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 293 | |
| Calories from Fat 89 | 30% |
| Total Fat 10.13g | 13% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 766mg | 32% |
| Potassium 118mg | 3% |
| Total Carbs 46.58g | 12% |
| Dietary Fiber 1.2g | 4% |
| Sugars 17.92g | 12% |
| Protein 4.53g | 7% |
