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INGREDIENTS

Metric
Imperial
  • 500g SASKO SCONE MIX
  • 90g butter
  • 2 extra large eggs
  • 140ml milk
  • 1/4 cup dried fruit, chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cardamom
  • 17.64oz SASKO SCONE MIX
  • 3.17oz butter
  • 2 extra large eggs
  • 4.73ozmilk
  • 1/4 cup dried fruit, chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cardamom

METHOD

  1. Preheat the oven to 200C.
  2. Prepare a baking tray by lightly spraying it with non-stick spray.
  3. In a bowl, rub the butter into SASKO SCONE MIX by hand.
  4. Add the spices and dried fruit and mix through.
  5. Beat the egg and milk together and add to the dry mixture. Combine the mixtures by cutting it with a palette knife.
  6. Mix until a soft dough is formed.
  7. Dust the counter with SASKO ALL PURPOSE FLOUR and lightly press the dough evenly onto the dusted counter (2cm in height).
  8. Cut the dough into rounds with a cookie cutter, transfer onto a baking tray and refrigerate for 15 minutes.
  9. Remove from the fridge and brush the dough rounds with beaten egg or milk.
  10. Bake for 12-15 minutes until golden brown.

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