12 servings
Prep: 40 mins,
Cooking: 25 mins
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Ingredients (21)
hot cross bun scroll scones | |
2 cup | flour — self-raising |
1 tsp | Baking powder |
1/2 tsp | baking soda |
1/2 tsp | salt |
3 | icing sugar |
80 g | butter |
1 | eggs — extra-large |
210 ml | Buttermilk |
FILLING
100 g | butter — softened |
1/2 cup | castor sugar |
1/4 cup | demerara sugar |
2 tsp | cinnamon — ground |
1/2 tsp | mixed spice — ground |
1/3 cup | pecan nuts — chopped |
1/4 cup | of each - raisins and golden sultanas |
2 | orange — peel only |
FOR FINISHING
1 | melted butter mixed with 1 tablespoon milk |
Glaze
3/4 cup | icing sugar — sifted |
1/3 cup | cream — fresh |
1/2 tsp | vanilla — extract |
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