Topiary Cafe's sultana and walnut scones

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.


Photo: Gerard O'Brien
Photo: Gerard O'Brien
Topiary Cafe's sultana and walnut scones

Makes 10-12

4 cups self-raising flour
2½ cups sultanas
1 cup walnuts, chopped
½ cup soft brown sugar
300ml cream
1 can lemonade

Mix all dry ingredients together.

Combine cream and lemonade and pour into dry mix.

Gently bring together with a large spoon.

Tip on to a floured bench. Lightly knead and then flatten out to 3cm high.

Cut into shapes with a cutter.

Bake at 165degC on fan-bake for 20-22 minutes.

Requested by Donna Hay. Supplied by Topiary Cafe.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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