• Serves 10
  • 1 hours
  • Difficulty Medium
  • 9 Ingredients


My Mum taught me to make this recipe when I was 8 years old. Except in those days I don't think Craisins existed and we used to use a mixture of currants and sultanas. I've been making versions of this ever since and now my kids are starting to make this. Perfect for picnics, morning tea with the girls or leave out the walnuts and lunchbox morning tea is sorted.

Ingredients (serves 10)

  • 3 cups Self Raising Flour
  • 230g Butter (divide into 150g and then 80g)
  • 1/2 cup Caster Sugar
  • 1 + 1/4 cup Milk
  • 3/4 cup Craisins (dried Cranberries)
  • 2 Small Apples (grated)
  • 3/4 cup Walnuts (chopped)
  • 2 tsp Mixed Spice
  • 1/2 cup Soft Brown Sugar


  1. To make the scone mixture, place flour, 150g butter and caster sugar into food processor and pulse until the mixture resembles fine breadcrumbs. If you don't have a food processor, simply combine in a large bowl and use your fingertips to 'rub' the butter through the flour mixture.
  2. Place the flour/sugar/butter mixture into a large mixing bowl and make a well in the centre of the mix. Pour the milk into the centre of the well and using a bread knife, very gently fold ingredients together until you have a soft scone mixture.
  3. Place a sheet of baking paper onto your bench and then flour very well. Turn the scone mixture out onto the floured paper and gently form the mixture into a rectangle (approx 35cm x 20cm). The size will depend on how much you have worked the dough. The gentler you are with the mixture, the softer it will be and therefore hold its shape (aim for this).
  4. In a separate bowl, melt the remaining 80g of butter and then mix in the brown sugar and the grated apple. Gently spread this over the surface of your scone mixture.
  5. Sprinkle the walnuts and the craisins evenly on top of the apple mixture.
  6. Using the edge of the baking paper to help you, start to roll the mixture from one side (use the longest side). Continue to roll until you have a 'log'. Then using scissors snip the top of the log at 2 - 3cm to allow it to breathe as it's cooking.
  7. You can either cook the 'log' in a long log shape - or I like to curve it around and cook it inside a spring form tin. This really keeps the shape well.
  8. Place into a preheated oven (180 degrees) in the centre of the oven. Cook for approx 20 minutes and then rotate to ensure even cooking. Check again at 40 minutes - it will be cooked if you tap on the top and it sounds hollow.
  9. Allow to cool slightly inside the tin and then remove the sides and place onto a serving platter.
  10. Serve slices with butter, on its own or make a butter/brown sugar syrup and serve with a dollop of whipped or sour cream.

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