Filter
Top Products
47
NOTES
SCONES
Makes 12-16 serves
INGREDIENTS
2 cups/250g self-rising flour, sifted
Pinch of salt
2 tablespoons butter
¾-1 cup milk
½ cup/65g self-rising flour, extra for scone cutter
Extra milk, for brushing
METHOD
1. Assemble Food Processor using the
dough blade.
2. Place flour, salt and butter into the
processing bowl. Process until butter is
absorbed into flour.
3. With the motor running, slowly add
sufficient milk through the feed chute
until dough forms into a ball. Do not
over process.
4. Remove dough ball and lightly knead
on a lightly flour dusted surface. Press
dough out gently with hands to about
3/4 inch (2cm) thickness.
5. Using a 1 ½ inch (4cm) scone cutter,
dip cutting edge into the extra flour and
cut 12 scone shapes from the dough. If
desired re-knead left-over dough, press
out and cut extra scone shapes.
6. Place scone shapes close together in a
lightly greased 11" x 7" (28cm x 10cm)
baking pan and lightly brush tops with a
little of the extra milk.
7. Bake scones in a preheated oven at
475°F (250°C) for 12-15 minutes or until
cooked and golden brown.
8. Place scones onto a cooling rack and
cover with a clean tea towel.
Serve warm with jam and whipped cream.
Variation - Pumpkin Scones:
In Step 3 substitute ½ cup milk with ½
cup mashed pumpkin.
NOTE
The quantity of milk may vary due to
different types of flour.
BFP800XL_IB_C12_FA.indd 47 15/03/12 1:32 PM