Instructions: 1. Lightly grease a 23 cm round tin and line the base. Place the orange juice, honey, pecan nuts and currants in a saucepan. Bring to the boil and simmer for a few minutes. Cool.

2. Combine scone mix, sugar and nutmeg in a bowl and add sufficient buttermilk to make a soft but manageable dough.

3. Knead on a lightly floured board and roll out to form a rectangle 20 cm x 30 cm. Spread scone dough with pecan mixture, roll up like a sausage and cut into 10 equal-sized pieces.

4. Arrange in tin, with cut surface upwards.

5. Brush with buttermilk, sprinkle with a little extra nutmeg and bake in a moderately hot oven

(190C) for 35 minutes or until cooked. Serve warm as a dessert or afternoon tea.

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