Speedy Cinnamon & Choc Scones

PREP: 10 MINS | COOK: 14 MIN | MAKES: 16

What you’ll need…


5 cups (750g) self raising flour

Pinch of salt

1 cup (160g) Sunbeam Mixed Fruit
300ml cream
375ml can lemonade
2 tbsp icing sugar
1 tsp ground cinnamon
2 tbsp boiling water
100g milk chocolate, melted


1. Preheat oven to 220ºC (200ºC fan forced). Line a baking tray with non stick baking paper.
2. Sift flour and salt into a large bowl; add mixed fruit and mix to combine. Make a well in the centre and pour in cream and lemonade; mix using a blunt knife to form a dough; turn dough onto a lightly-floured surface and knead lightly. Divide dough into two equal portions; roll each into a ball then into a circle, about 2.5cm thick, using a rolling pin. Using a sharp knife, cut each circle into 8 wedges. Place scones onto prepared tray.
3. To make glaze, whisk together all ingredients in a small bowl; brush scones lightly with glaze. Cook for 14 minutes or until cooked through and golden. 
4. Place chocolate into a zip lock bag and snip the corner. Drizzle over the scones. Enjoy!