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RECIPES
WHOLEMEAL DATE SCONES
Makes 12
INGREDIENTS
100g butter, chopped
2 tablespoons honey
1½ cups (225g) wholemeal self raising flour
1½ cups (225g) self raising flour
½ teaspoon mixed spice
1 teaspoon cinnamon
¾/175ml–1 cup/250ml milk
1 cup chopped dates
Extra flour, for kneading
Extra milk, for glazing
METHOD
1. Pre-heat oven to 220ºC. Lightly grease
and flour baking tray or lamington pan.
Assemble mixer using scraper beater.
2. Using Creaming/Beating setting, beat
butter and honey until light and fluffy,
about 2 minutes.
3. Using Folding/Kneading setting, add
combined flours and mixed spice
ingredients and milk alternately to
creamed mixture until a soft dough
forms, about 30 seconds.
4. Add dates and mix until just combined,
about 15 – 20 seconds. Do not over mix.
5. Turn dough out onto a lightly floured
board and lightly press scone dough out
to about 3cm thickness Do not overwork
the dough. Cut dough into shapes using
a scone cutter or knife. Place scone’s
close together on prepared pans. Cut a
small cross on top of scone shapes and
brush with a little milk.
6. Bake for 12–15 minutes or until cooked
and golden brown.
7. Remove from tray or pan and cool
slightly on a wire rack. Serve warm.
Replace dates with dried sultanas,
chopped raisins, apricots or figs.
CARROT & BRAN MUFFINS
Makes 12
INGREDIENTS
1 cup (150g) wholemeal plain flour
1 cup (150g) plain flour
1 teaspoon baking powder
½ cup bran flakes
½ cup raw sugar
½ cup golden syrup
100g butter, chopped
1 cup (200g) natural yoghurt
¼ cup/60ml milk
1 teaspoon bicarbonate of soda
¾ cup carrot, finely grated
METHOD
1. Pre-heat oven to 180ºC.
2. Assemble mixer using scraper beater.
3. Using Folding/Kneading setting, mix
flours and baking powder together,
about 20 seconds.
4. Add bran flakes and raw sugar, mix until
combined, about 20 seconds.
5. Combine golden syrup and butter in
a small saucepan over medium heat.
When melted remove from heat and stir
in yoghurt, milk and soda. Allow to cool
to warm.
6. Using Folding/Kneading setting, add
warmed mixture and carrot into dry
ingredients mix until just combined,
about 20 to 30 seconds Do not over mix.
7. Lightly grease and line a deep 12 cup
muffin pans. Spoon mixture evenly
between muffin pans until ¾ full
with mixture.
8. Bake for 18- 20 minutes or until golden
brown and cooked through.