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Scones
Makes 12 scones
3½ cups self-raising flour, sifted
300ml pure cream
375ml lemonade
20ml milk
1. Preheat a fan forced oven to 180°C.
2. Place the flour, cream and lemonade
into the mixer bowl with the beaters
and mix until just combined.
3. Turn out onto a lightly floured surface
and divide into 12 dough balls.
4. Line an oven tray with baking paper
and place the dough balls evenly on
the tray. Brush the dough balls with
milk and cook for 12 minutes.
5. Serve with lemon curd or jam
and cream.
Fruit and Nut Buns
Makes 12 buns
205ml water, luke warm
25ml olive oil
1 teaspoon salt
1½ tablespoons sugar
265g wholemeal flour
60g white flour
1 tablespoon milk powder
1½ teaspoons yeast
½ teaspoon cinnamon, ground
½ teaspoon all spice, ground
¼ cup walnuts, chopped
¼ cup dried cranberries
60g butter, melted
½ cup brown sugar
1. Place the water, oil, salt, sugar, flours,
milk and yeast into the mixing bowl
with the dough hooks and knead
mixture for 3 minutes. Shape into a ball
and place in a large clean glass bowl.
Brush with a little water and cover with
a damp tea towel. Place in a warm,
draught-free place to prove for 1½
hours or until doubled in size.
2. Preheat a fan forced oven to 180°C.
3. Place dough ball back into the mixing
bowl and add the cinnamon, all
spice, walnuts and cranberries. Knead
for a further 2 minutes.
4. Cut the dough ball into 12 even sized
portions and shape into balls. Place
onto a baking tray with baking paper,
roughly 3cm apart.
5. Brush the rolls with butter and then
sprinkle with sugar. Cook for 25
minutes. Allow to cool until warm and
serve with butter.