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R10
PLAIN SCONES
Makes 12
50g butter, chopped
2 cups self raising flour
¼ teaspoon salt
1 cup/250ml milk
Extra milk, for glazing
1. Cream butter in small mixing bowl using Speed
3 until soft.
2. Sift flour and salt together.
3. Using Speed 3 gradually add the flour and milk
alternatively until a soft dough forms. (Stop
the mixer, raise and lower the beaters when
necessary to assist with the mixing). Do not
over mix.
4. Turn dough onto a lightly floured board, knead
lightly and press or roll dough to desired
thickness.
5. Cut scone shapes in dough by using a sharp
edged scone cutter or knife dipped in flour.
For straight-sided well-risen scones, cut straight
down with the scone cutter, do not twist.
6. Place scones close together onto a lightly
greased or baking paper lined lamington pan
or oven tray.
7. Lightly brush top of each scone with milk.
8. Bake in a hot oven 200ºC for 10 – 15 minutes
or until cooked and golden.
9. Turn out onto a wire rack to cool.
Serve hot or cold, with butter and jam.
Scones
PUMPKIN SCONES
Makes 12
60g, butter chopped
2 tablespoons sugar
1 x 60g egg
1 cup mashed cooked pumpkin, well drained, cooled
2 cups self raising flour
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup milk
1. Cream butter in the small mixing bowl using
Speed 3 until soft
2. Using Speed 3, add sugar and egg, mix until
well combined, then gradually add pumpkin
3. Sift flour, cinnamon and salt together.
4. Using Speed 1, gradually add the spiced
flour and milk alternately until a soft dough
forms. (Stop the mixer and raise and lower
the beaters when necessary to assist with the
mixing). Do not over mix.
5. Turn dough onto a lightly floured board, knead
lightly and press or roll dough to desired
thickness.
6. Cut scone shapes in dough by using a sharp
edged scone cutter or knife dipped in flour. For
straight-sided well risen scones, cut straight
down with the scone cutter, do not twist.
7. Place scones close together onto a lightly
greased or baking paper lined lamington pan
or oven tray.
8. Lightly brush the top of each scone with milk.
9. Bake in a hot oven 220ºC for 10 - 15 minutes
until cooked and golden.
10. Turn out onto a wire rack to cool.
Serve hot or cold, buttered.