Apricot Pecan and Parsley Scones

These sweet scones has a great tasty combination made with apricot nectar, toasted nuts and parsley.

Ingredients make 51

450 g self raising flour

100 g caster sugar

10 g salt

100 g unsalted butter

250 ml apricot nectar (golden circle)

20 g finely chopped parsley

100 g finely chopped toasted pecan nuts

Method

Preheat the oven to 200°C normal bake. Combine flour, sugar and salt in a large bowl. Add the butter and use your hands to rub the butter into the flour until it resembles bread crumbs. Place apricot, parley and pecan in another bowl and combine. Add liquid mix to dry mix and combined to dough. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut out the scones with a 5 cm scone cutter and transfer to a lightly floured tray. Bake for approx. 12 min. until golden brown on top and cooked through. Dust with icing sugar.

Note: Try other nectar or juices such as peach or pineapple.