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Pumpkin Scones
Makes 12
60g butter
2 tablespoons sugar
1 x 60 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 mixing bowl using
Speed 3 until soft.
2. Using Speed 1, 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 overmix.
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 bake paper lined
lamington pan or oven tray.
8. Lightly brush top of each scone
with milk.
9. Bake in a hot oven 220ºC for 10 – 15
minutes or until cooked and golden.
10. Turn out onto a wire rack to cool.
11. Serve hot or cold, buttered.
Basic Butter Cake
125g butter, softened
¾ cup caster sugar
½ teaspoon vanilla essence
2 x 60g eggs
2 cups self-raising flour
½ cup milk
1 quantity vanilla icing
1. Cream butter and sugar in mixing
bowl on Speed 4 until light and fluffy.
2. Add vanilla then add eggs one at a
time beating well after each addition
until well combined.
3. Using Speed 1, gradually add flour
and milk alternately into creamed
mixture, mix until smooth.
4. Pour mixture into a well greased and
base-lined 23cm loaf pan.
5. Bake in a moderate oven 180ºC for
45 minutes or until cooked and
golden brown.
6. Turn out onto a wire rack to cool.
7. When cold, ice with Vanilla Icing or
dust with icing sugar.
Vanilla Icing
20g butter, softened
1 cup icing sugar
1 teaspoon vanilla essence
1-2 tablespoons warm milk
1. Combine butter, icing sugar, vanilla
and milk in mixing bowl on Speed 1.
2. Increase to Speed 4 and mix
until smooth.
3. Use as required
KHM10_IB_FA.indd 16 11/02/10 9:32 AM