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WHOLEMEAL SCONES
50g butter
2 tablespoons honey
1
1
⁄
2
cups plain self-raising flour
1
1
⁄
2
cups wholemeal self-raising flour
1
⁄
2
teaspoon mixed spice
1 teaspoon cinnamon
3
⁄
4
cup milk
milk for glazing
1. Cream butter and honey on speed 2.
2. Add flour, spices and milk gradually to
form a soft dough.
3. Remove mixture and place onto a lightly
floured surface, knead lightly.
4. Shape into four rounds and with a
floured knife; cut a cross marking over
the top of individual rolls.
5. Brush with a little milk.
6. Bake for 20 minutes on a lightly greased
oven slide or until golden brown.
CHEESE AND BACON SCONES
40g butter
2 cups self-raising flour, sifted
1 cup skim milk
3 tablespoons low salt packed French
Onion soup
3 rashes bacon, rind removed and
finely diced
3
⁄
4
cup finely grated cheddar cheese
1. Cream butter on speed 2, add flour
and soup mixture, until it resembles
fresh breadcrumbs.
2. Add milk and mix on speed 1, to form
a soft pliable dough.
3. Remove and turn onto a floured board,
using self-raising flour. Knead lightly.
Press or roll out to form a 20cm round.
4. Place on a greased baking tray. Mark into
8 equal portions.
5. Sprinkle evenly with bacon and cheese.
6. Bake for 10-15 minutes or until
golden brown.
SCONES cont’d
21
PLAIN SCONES
30g butter
2 cups self-raising flour
1 cup/250ml skim milk
pinch salt
1. Cream butter until soft on speed 1.
2. Add half the flour and mix well on
speed 2.
3. Add remainder of flour, salt and
gradually add milk.
4. Mix to form soft dough on speed 2. Do
not overmix.
5. Raise and lower beaters as you mix to
assist in combining the mixture.
6. Turn onto a lightly floured board and
knead lightly.
7. Cut into a desired shape and place onto a
lightly greased oven tray.
8. Bake in a moderately hot oven 200c for
10 – 15 minutes or until golden.
PUMPKIN SCONES
60g butter
2 tablespoons sugar
1 egg, lightly beaten
1 cup/250g mashed, cooked pumpkin,
well drained
1
⁄
4
milk
2 cups self-raising flour
pinch salt
1 teaspoon cinnamon
1. Cream butter until soft of speed 1.
2. Increase speed to 3 and add sugar and
egg until well combined, light and fluffy.
3. Add pumpkin, reduce to speed 2, add
milk, flour and spices alternatively.
4. Do not overmix.
5. Remove mixture and turn onto a lightly
floured board.
6. Knead lightly, roll out and cut to
required size.
7. Place onto a greased oven tray and bake
in a hot oven for 15 minutes or until
golden and crisp.
SCONES
20
BR3936 EM6 WizzMix Plus Book 22/7/02 4:29 PM Page 20