Name: Apricot and almond scones
Cook time: 15 min
Total time: 15 min
Ingredients: 2 1/2 cup (375g) self-raising flour; 1 tablespoon caster sugar; 30 gram butter; 1 teaspoon mixed spice; 1 cup (150g) finely chopped dried apricots; 1/3 cup (45g) finely chopped roasted slivered almonds; 3/4 cup (180ml) milk; 1/2 cup (125ml) water, approximately

Ingredients

2 1/2 cup (375g) self-raising flour

1 tablespoon caster sugar

30 gram butter

1 teaspoon mixed spice

1 cup (150g) finely chopped dried apricots

1/3 cup (45g) finely chopped roasted slivered almonds

3/4 cup (180ml) milk

1/2 cup (125ml) water, approximately

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease deep 19cm-square cake pan.

2.Sift flour and sugar into large bowl; rub in butter with fingertips. Stir in spice, apricots and nuts.

3.Make well in centre of flour mixture; add milk and almost all of the water. Using a knife, “cut” the milk and water through the flour mixture to mix to a soft, sticky dough. Knead dough on floured surface until smooth.

4.Press dough out to a 2cm thickness. Dip 4.5cm cutter into flour; cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting of dough. Place in same pan. Brush tops with a little extra milk.

5.Bake scones about 15 minutes or until browned and scones sound hollow when tapped firmly on the top with fingers.

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