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R11
WHOLEMEAL SCONES
Makes 8
50g butter chopped
2 tablespoons honey
1½ cups self raising flour
½ cups wholemeal self raising flour
½ teaspoon mixed spice
1 teaspoon cinnamon
¾ cup milk
Extra milk, for glazing
1. Cream butter and honey in the small mixing
bowl using Speed 7 until soft
2. Sift flours, mixed spice and cinnamon together.
3. Using Speed 2, 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.
4. Turn dough onto a lightly floured board, knead
lightly and press or roll dough to desired
thickness.
5. Cut dough into eight round scone shapes using
a sharp edged knife dipped in flour. Cut a cross
marking on the top of each scone.
6. Place scones close together onto a lightly
greased or bake paper lined lamington pan or
oven tray.
7. Lightly brush top of each scone with milk.
8. Bake in a hot oven 220ºC for 15-20 minutes or
until cooked.
9. Turn out onto a wire rack to cool.
Serve hot or cold, with honey.
CHEESE AND BACON SCONES
40g butter, chopped
2 cups self raising flour, sifted
1 x 40g pkt French onion soup mix
1 cup/250ml skim milk
Extra milk, for glazing
3 rashers bacon, rind removed finely diced
¾ cup finely grated Cheddar cheese
1. Cream butter in the small mixing bowl on
Speed 7 until soft.
2. Using Speed 2, gradually add the flour, soup
mix 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.
3. Turn dough onto a lightly greased or bake
paper lined oven tray and mark into 8 equal
pie-shaped portions.
4. Bake in a hot oven 220ºC for 15-20 minutes or
until cooked.
5. Turn out onto a wire rack to cool.
Serve hot or cold, buttered or with soup.
Scones