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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Topiary Cafe's sultana and walnut scones
4 cups self-raising flour
2½ cups sultanas
1 cup walnuts, chopped
½ cup soft brown sugar
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 firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.