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INGREDIENTS

Metric
Imperial
To serve you can choose either Glaze:
  • 1 cup icing sugar
  • 2 tbsp milk
Or
  • Butter, jam and whipped cream
  • 1 packet SASKO SCONE MIX
  • 3.17 oz butter (cubed)
  • 4.73 oz milk
  • 1 extra-large egg
  • SASKO CAKE WHEAT FLOUR to lightly cover surface
  • 1.06 oz butter
  • 4.06 oz sugar
  • 2 tsp cinnamon
  • 2.03 oz raisins
To serve you can choose either Glaze:
  • 1 cup icing sugar
  • 2 tbsp milk
Or
  • Butter, jam and whipped cream

METHOD

  1. Preheat the oven to 190°C and grease a large baking tray.
  2. Make the scone mixture as per the Quick Treats Scone Mix instructions.
  3. Gently press the dough out onto a floured surface, dust with a little more flour and roll out to a rectangular shape with a length of about 45cm and a width of about 20cm.
  4. Melt the butter and mix in the sugar and cinnamon to form a sugary paste.
  5. Spread the paste evenly over the dough and sprinkle over the raisins.
  6. Roll one long end of the rectangle over to form a thin, Swiss Roll-shaped log.
  7. Cut slices of about 2 cm in width from the log and place the circles, face down and 5cm apart, onto the greased baking tray.
  8. Bake in the oven for approximately 12-15 mins or until golden brown and cooked through.
  9. Serve either warm with butter, jam and cream or cooled with a little of the drizzle.
  10. To make the drizzle: simply stir the icing sugar and milk together in a bowl and spoon over the scones.
  11. N.B. Baking instructions are a guideline only. Baking times and quantity may vary depending on appliance temperatures and size/shape of scone.

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