Speedy Cinnamon & Choc Scones
PREP: 10 MINS | COOK: 14 MIN | MAKES: 16
What you’ll need…
| 5 cups (750g) self raising flour
Pinch of salt |
| 1 cup (160g) Sunbeam Mixed Fruit |
| 300ml cream |
| 375ml can lemonade |
| CINNAMON GLAZE |
| 2 tbsp icing sugar |
| 1 tsp ground cinnamon |
| 2 tbsp boiling water |
| 100g milk chocolate, melted |
Method
| 1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper. |
| 2. Sift flour and salt into a large bowl; add mixed fruit and mix to combine. Make a well in the centre and pour in cream and lemonade; mix using a blunt knife to form a dough; turn dough onto a lightly-floured surface and knead lightly. Divide dough into two equal portions; roll each into a ball then into a circle, about 2.5cm thick, using a rolling pin. Using a sharp knife, cut each circle into 8 wedges. Place scones onto prepared tray. |
| 3. To make glaze, whisk together all ingredients in a small bowl; brush scones lightly with glaze. Cook for 14 minutes or until cooked through and golden. |
| 4. Place chocolate into a zip lock bag and snip the corner. Drizzle over the scones. Enjoy! |