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R6
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
R7
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Wholemeal scones
50g butter
2 tablespoons honey
1
1
⁄2 cups | 225g plain self-raising flour
1
1
⁄2 cups | 225g wholemeal self-raising flour
1
⁄2 teaspoon ground mixed spice
1 teaspoon ground cinnamon
3
⁄4 cup | 187ml milk
Extra self-raising flour, for kneading
Extra milk, for glazing
Cream butter and honey on speed 2.
Add flour, spices and milk gradually to form
a soft dough.
Remove mixture and place onto a lightly
floured surface, knead lightly.
Shape into four rounds and cut a cross
marking in the top of each round with a
floured knife. Place rounds on to a lightly
greased baking tray. Brush scone tops with
a little extra milk.
Bake in a hot oven 220ºC for 20 minutes or
until golden brown.
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Scones
Cheese and bacon scones
40g butter
2 cups | 300g self-raising flour, sifted
1 cup | 250ml skim milk
3 tablespoons French Onion soup mix
Extra self-raising flour, for kneading
3 rashes bacon, rind removed, finely diced
3
⁄4 cup finely grated cheddar cheese
Select speed 2 and cream butter, add flour
and soup mixture, until it resembles fresh
breadcrumbs.
Add milk and decrease to speed 1, mix to
form a soft pliable dough.
Remove dough and turn onto a floured
board, using self-raising flour. Knead lightly.
Press or roll out to form a 20cm round.
Place on a greased baking tray. Mark into 8
equal portions.
Sprinkle evenly with bacon and cheese.
Bake in a hot oven 220ºC for 10-15
minutes or until golden brown.
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Plain scones
30g butter
2 cups | 399g self-raising flour
1 cup | 250ml skim milk
Pinch of salt
Extra self-raising flour, for kneading
Extra milk, for glazing
Select speed 2 and cream butter until soft.
Add half the flour and mix well on speed 2.
Add remaining flour, salt then gradually stet
milk. Mix to form soft dough on speed 2. Do
not over mix.
Raise and lower beaters throughout mixing
to assist in combining the mixture.
Turn dough onto a lightly floured board and
knead lightly.
Cut into a desired shapes and place close
together on a lightly greased baking tray.
Brush scones tops lightly with a little extra
milk.
Bake in a hot oven 220ºC for 10-15
minutes or until golden.
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Pumpkin scones
60g butter
2 tablespoons sugar
1 x 60g egg, lightly beaten
1 cup | 250g mashed, cooked pumpkin, well drained
1
⁄4 cup | 60ml milk
2 cups | 300g self-raising flour
Pinch of salt
1 teaspoon ground cinnamon
Extra self-raising flour, for kneading
Extra milk, for glazing
Select speed 5 and cream butter until soft.
Increase to speed 3 and gradually add sugar
and egg mix until stet combined.
Add pumpkin, reduce to speed 2, add milk,
flour and spices alternately. Do not over mix.
Remove mixture and turn onto a lightly
floured board.
Knead lightly, roll out and cut to required
size. Place onto a greased baking tray. Brush
scone tops lightly with little extra milk. Bake
in a hot oven 220ºC for 15 minutes or until
golden and crisp.
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Scones
BHM500_V4.indd 6-7 15/11/07 1:02:03 PM