Apricot Pineapple and Mint Scones

This delightful scone variation is excellent anytime with a cup of tea.

Ingredients make 18

600 g self raising flour

100 g caster sugar

10 g salt

130 g unsalted butter

200 ml milk

200 g apricot nectar (golden circle)

170 g chopped pineapple (golden circle)

100 g finely chopped dried apricot

1 tbls finely chopped mint leaves

Method

Preheat the oven to 220°C normal bake. Combine flour, sugar and salt in a large bowl. Shred butter and use your hands to rub the butter into the flour until it resembles bread crumbs. Place milk, apricot nectar, pineapple, dried apricot and mint leaves in another bowl and combine. Add liquid mix to dry mix and combined to dough. Turn onto a lightly floured surface and roll dough to a 3 cm thickness. Cut out the scones with a 5 cm scone cutter and transfer to a lightly floured or greased tray. Space approx. a centimetre apart and bake for approx. 12 minutes. Dust with icing sugar.

Note: Try using other dried fruits such as sultanas and currants.