415g can black stoneless cherries in syrup, well-drained
2 tablespoons raspberry jam
1 ½ tablespoons softened, unsalted butter
25g unsalted butter, melted
1 cup icing sugar mixture
½ cup chopped walnuts
1kg box Laucke Country Women's Scone Specialty Mix
½ cup caster sugar
50g unsalted butter, melted
¾ cup full cream milk
Plain flour, for dusting
Combine cherries with jam in a bowl. Mix well.
To make dough, place the contents of one sachet of scone mix into a large bowl, reserving remaining for another use. Stir in sugar.
Make a well in the centre. Add butter and milk. Using a flat-bladed knife, stir in a cutting motion until dough just starts to come together. Bring together using your hands into a ball.
Lightly dust a bench with flour. Turn out dough. Gently knead for about 2 minutes to form a smooth, firm dough. Divide into six equal portions.
One at a time, roll out each portion into a 12cm square on lightly floured bench. Rotate square into a diamond-shape. Spread with 1 teaspoon of the softened butter. Arrange 7 to 8 cherries down the centre, to within 1/2cm of each end.
Fold the two opposite corners on the sides of the dough, slightly over-lapping, to join in the centre. Place on two large oven trays lined with baking paper. Brush with melted butter.
Cook in a moderate oven (180C), swapping trays halfway, for about 18 to 20 minutes, or until golden brown. Remove. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
Place icing sugar in a bowl. Gradually stir in 1 to 1½ tablespoons water to form a smooth, thick consistency.
Drizzle icing over top of scones. Sprinkle with walnuts. Stand until set before serving.