Jam Scone Ring

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This is a twist on the traditional scone. Great for afternoon tea. 
Preparation time15 minutes
Cooking time30 minutes


2 cups self-raising flour

1 tablespoon caster sugar

30g butter, room temperature

¾ cup milk

1 egg yolk

2 tablespoons apricot jam, warmed

½ cup finely chopped dried apricots


1. Preheat oven to moderately hot(200°C/180°C fan-forced). Grease and line an oven tray with baking paper.

2. Using the Scrapemaster™ spatula beater,mix flour, sugar and butter on low speed(2) until combined.

3. Add milk and egg yolk. Using the Dough Hook, knead on low speed (2) to form a soft sticky dough

4. Turn onto a clean, floured bench and roll dough into a 30cm x 40cm rectangle.Spread jam over dough and scatter with apricots. Roll dough from the long side toform a log. Place on the prepared tray and curve to form a ring. Press ends together to seal.

5. Bake for about 25-30 minutes or until cooked. Serve